Coffee Cake Blueberry Poppy Seed Boom Recipes

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BLUEBERRY-POPPY SEED COFFEE CAKE



Blueberry-Poppy Seed Coffee Cake image

Who has time for coffee when there's delicious blueberry-poppy seed cake with blueberry glaze to be eaten!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 9

Number Of Ingredients 7

1 package Betty Crocker™ wild blueberry muffin mix
1 cup water
3 tablespoons vegetable oil
1 egg
1 tablespoon poppy seed
2 tablespoons sugar
2 teaspoons cornstarch

Steps:

  • Heat oven to 400°F. Grease bottom and sides of square pan, 8x8x2 inches.
  • Drain blueberries from muffin mix, reserving liquid. Set aside blueberry liquid and blueberries. Stir muffin mix, water, oil, egg and poppy seed in medium bowl just until blended. Pour into pan. Bake 15 to 20 minutes or until golden brown.
  • Add enough water to reserved blueberry liquid to measure 1/3 cup. Mix blueberry liquid, sugar and cornstarch in 1-quart saucepan. Heat to boiling over medium heat. Boil and stir 1 minute; remove from heat. Stir in blueberries. Spread blueberry glaze over warm coffee cake.

Nutrition Facts : Calories 245, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

BLUEBERRY-POPPY SEED COFFEE CAKE



Blueberry-Poppy Seed Coffee Cake image

If using frozen blueberries, do not thaw before adding to batter.

Provided by linda hennessey

Categories     Cakes

Time 1h25m

Number Of Ingredients 21

BEAT TOGETHER
1/2 c butter, softened
2/3 c sugar
1 egg
2 tsp grated lemon peel
COMBINE IN SEP. BOWL
1 1/2 c all-purpose flour
2 Tbsp poppy seeds
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
ADD TO CREAM MIXTURE, ROTATING WITH FLOUR MIXTURE
1/2 c sour cream
TOPPING
1/3 c sugar
2 tsp all-purpose flour
1/4 tsp ground nutmeg
2 c fresh blueberries
GLAZE
1/2 c confectioners' sugar
1 Tbsp milk

Steps:

  • 1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
  • 2. In another bowl, combine the flour, poppy seeds, baking powder, baking soda and salt. Add it to the creamed mixture alternating with sour cream. Beat just until combined. Spread into a greased or non-stick foil lined 9-inch springform pan.
  • 3. For topping, in a small bowl, combine sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
  • 4. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
  • 5. Meanwhile, in a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

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