Recipes

[sfnative]

With blueberries aplenty in my frig, dug into my stash of recipes and found a fav from some years ago.  Thought I'd share it, as it's great with frozen blueberries as well.  Enjoy!

Blueberry Poppy Seed Brunch Cake

A weekend favorite nearly 40 years old. Loved these segments on the old KRON-Channel 4, San Francisco.

CAKE:	FILLING:
2/3 c. cane sugar	2 c. fresh/frozen blueberries
1 stick reg. butter, room temp	Thawed/drained, on paper towels
2 tsp. finely grated lemon zest	1/3 c. cane sugar
1 lg. egg	2 tsp. a/p flour
1-1/2 c. a/p flour	¼ tsp. grated/ground nutmeg
2 Tbs. poppy seeds
½ tsp. baking soda	GLAZE:
¼ tsp. salt	1/3 c. powdered sugar
1/2 c. sour cream	1-2 tsp milk

Serves 8

Heat oven to 350

Grease & flour bottom and sides of a 9” or 10” springform pan.

In large bowl or stand mixer (without over-beating), beat 2/3 c. sugar and butter til light and fluffy. Add lemon zest and egg; beat 2 minutes at medium speed.  Lightly spoon flour into measuring cup and level off.  In medium bowl, combine 1-1/2 c. flour, poppy seeds, baking soda, and salt; add to butter mixture alternately with sour cream.  Spread batter over bottom and 1” up sides of greased & floured pan, making sure batter on sides is ¼” thick.

In a medium bowl, combine all filling ingredients, then spoon gently over batter, evening out over all. Bake at 350 for 45-55 minutes or until crust is golden brown.  Cool slightly.  Remove side/ring of pan.

In small bowl, combine powdered sugar and enough milk until glaze has desired drizzling consistence, blending until smooth. Drizzle over top of warm cake.  Serve warm or cool.

My notes:

1. For best removal, I always butter the bottom of the pan only and place parchment paper on it.
2. Always best to sift flour, before use.
3. Glaze: Pump up the Wow factor here by making a simple cream cheese thick drizzle, starting with 3 oz. of cream cheese. Add more powdered sugar to taste. Be sure to add milk, until you achieve a wonderful thick drizzle. Addition of finely grated lemon zest is a plus. This is also great for Bundt cakes, but in greater and thicker dollops.

[mrssims]

My granddaughter and I  will try this one for Grampa. We're not the best bakers but at 13 she's an aspiring pastry chef and practice is good for both of us.  I am no baker but it's fun and we laugh a lot when things don't go as planned. 

[sfnative]

@mrssims

I love that you're baking, sharing and teaching your granddaughter.  She'll never forget the time spent with you!

My daughter and I did lots of that, so one Christmas while she was in college, I sat down at my computer for blocks of time here and there, typing in all of our favorite recipes, plus those passed down from both sides of the family, my favorites, plus lots more.  Placed 2 recipes sheets back-to-back in a sheet protector and they all went into a 4" binder.  This "cookbook" has pride of place in her kitchen and when friends come over to her house, it's common to find one or two reach for the green binder, sit down, page through and ask if they can borrow a page.

Keep on baking, mrssims!  Keep traditions going!