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Blueberry Poppy Seed Brunch Cake

Marian Burros
  • 80 minutes
  • Serves 8

INGREDIENTS

2/3 cup

sugar

1/2 cup

unsalted butter, softened

2 tsp

grated lemon zest

1

egg

1 1/2 cups

all-purpose flour (195 grams)

2 tbsp

poppy seed

1/2 tsp

baking soda

1/4 tsp

salt

1/2 cup

sour cream

2 cups

fresh or frozen blueberries, thawed, drained on paper towels

1/3 cup

sugar

2 tsp

flour

1/4 tsp

nutmeg

1/3 cup

powdered sugar

1

to 2 teaspoons whole milk