blueberry lemon poppyseed butter cake


my friends and i get together once in awhile for a cookbook dinner club.  this means we all choose one book and several recipes from the book (some apps, entrees and dessert, of course).  this way, we can try the recipes of a cookbook to get a good feel for the flavors, techniques and style.  it's a lot of fun because the recipes provoke conversation and everyone has such a great time.  we all def leave stuffed full of delicious foods.  what makes it even better is when your friend that owns a donut business makes dessert each time and KILLS IT.

my friend made this butter cake and BOY is it to die for.  the cake is slightly sweet and lemony tart with extra tartness from the fresh squeezed lemon juice glaze that is poured over the top of the cake when it's sexy and warm from the oven.

the blueberries in the center are an amazing contrast as they are spiced with a little nutmeg which gives the entire cake an overall warmness.  it's the same feeling you get when it's cold outside, yet your wrapped in the most snuggly blanket.  i hope you can make this for your next get together with friends or just for fun.

blueberry lemon poppyseed butter cake

from alice water's cookbook "The Art of Simple Food II"

preheat the oven to 350 F and butter a 9" springform pan and dust with flour .

take out to room temperature:

1 egg

Grate the zest of:

2 lemons

Gently stir together:

2 cups of frozen blueberries

2 T sugar

1/4 t. nutmeg

In another bowl, stir until well mixed:

1 1/2 cups all-purpose flour

2 T poppyseeds

1/2 t. baking soda

1/2 t. salt


1/2 c. sour cream

In a stand mixer, beat until light and fluffy:

1 stick (8 T) salted butter, softened to room temp

1/2 cup sugar

Add the egg and zest.  When well mixed add the flour mixture alternately with the sour cream, starting and ending with 1/3 of the flour..  Stir just until the flour is incorporated.  Spread the batter into the cake pan and spread the mixture 1 inch up the sides of the pan to make a depression in the center.  Stir the blueberries and add:

1 T all-purpose flour

Pour the blueberries into the center of the batter.  Bake for 45 to 50 mins.

While the cake is baking, prepare a glaze:

1/2 cup powdered sugar

2 T lemon juice

1 T milk

Drizzle the glaze over the warm cake.  When cool, run a knife around the edge of the cake and lift out of the form pan.

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