Blueberry Poppyseed Brunch Cake

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 For a brief moment in time, I was able to read this on NYTimes through their Instagram link to the recipe, without a subscription, and I'm sure glad I did: https://cooking.nytimes.com/recipes/9516-blueberry-poppy-seed-brunch-cake


It's one of the best cakes I've ever made! I used Saskatoon berries from Lillian, from Mom. I found the batter dry when I put it in the springform pan, so I was a bit skeptical of how it would turn out, but fear not.

2/3 cup sugar
1/2 cup unsalted butter (or salted), softened
2 tsp grated lemon zest
1 egg
1.5 cups all purpose flower (195g)
2 tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

For the filling:
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 tsp flour
1/4 tsp nutmeg

For the glaze:
1/3 cup powdered sugar
1 to 2 tsp whole milk

Heat oven to 350. Grease and flour bottom and sides of a 9" springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1.5 cups flour, poppy seeds, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick (perhaps I did not do that).

In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.

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