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Blueberry-Poppy Seed Brunch Cake

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1990

Blueberry topping and a luscious lemon-poppy seed cake are a winning combination in a Bake-Off Contest grand prize recipe.

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1990.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.

Ready in
1 h and 35 m
Calories Per Serving


For the cake

  • 2/3 Cups sugar
  • 1/2 Cup margarine or butter, softened
  • 2 Teaspoons grated lemon peel
  • 1 egg
  • 1 1/2 Cup Pillsbury BEST All Purpose or Unbleached Flour
  • 2 Tablespoons poppy seed
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1/2 Cup sour cream

For the filling

  • 2 Cups fresh or frozen blueberries, thawed, drained on paper towels
  • 1/3 Cup sugar
  • 2 Teaspoons Pillsbury BEST All Purpose or Unbleached Flour
  • 1/4 Teaspoon nutmeg

For the glaze

  • 1/3 Cup powdered sugar
  • 1-2 Teaspoon milk


For the cake

Heat oven to 350 degrees F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.

For the filling

In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.

Bake at 350 degrees F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.

For the glaze

In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.