| Wild Blueberry Brunch Cake |
 | Description |
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This is the recipe for the 2006 Maine Wild Blueberry Festival Baking Competition.
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| Ingredients |
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CAKE
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2/3 cup sugar
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1 1/2 cup flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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2 tablespoons poppy seed
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1/2 cup butter
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1 egg
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1/2 cup sour cream
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2 teaspoon grated lemon peel
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FILLING
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2 teaspoon flour
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2 cups Maine Wild Blueberries
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1/3 cup sugar
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1/4 teaspoon nutmeg
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GLAZE
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1/3 cup powdered sugar
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1 or 2 teaspoon milk
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| Directions: |
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| Heat oven to 350 degrees F. Grease and flour bottom and sides of a 9 or 10 inch spring form pan. In a large bowl, beat 2/3 cup of sugar and butter until light and fluffy. Add lemon peel and egg: beating 2 minutes at medium speed. Lightly spoon flour into measuring cup: level off. In a medium bowl combine 1 ½ cups flour, poppy seed, 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 ¼ inch thick. In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees F for 45 to 50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. |
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