Steve and I had this for breakfast last weekend, and it was amazing. I have to share. And its been awhile since I posted a recipe. Unless you count yesterday’s cookies, which I just remembered.
Make. Eat. Be happy.
For the Cake:
2/3 C sugar
1/2 C butter
1 tsp lemon extract
1 1/2 C flour
2 tbs poppy seeds
1/2 tsp baking soda
1/4 tsp salt
2/3 C sour cream
Beat sugar and butter. Add lemon extract and egg and beat well.
Mix dry ingredients then add a little at a time to butter mixture, alternating with the sour cream.
Spread over the bottom of a (greased!) 9 inch springform pan, indenting the middle (giving the sides a bit more height to hold in the filling).
For the filling:
2 C blueberries
1/3 C sugar
2 tsp flour
Mix together and spoon over the batter in the pan.
Bake at 350° for 50 minutes. Let cool for 10 minutes, then remove the sides of the pan.
Blend 1/3 C of powdered sugar with 2 tsp milk and drizzle over the cake.
Disclaimer- the batter in the middle was not fully cooked, which at first disappointed me. Then, I realized I actually really liked it that way! The cake part is rather dry if you don’t eat it right away, but when warm, it was moist and delicious.