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Ingredientes
- 2/3 c. Sugar
- 1/2 c. Butter, softened (1 stick)
- 1 Tbsp. Grated lemon peel
- 1 x Egg
- 1Â 1/2 c. All-purpose flour
- 1/4 c. Poppy seeds
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. Lowfat sour cream
- 2 c. Fresh or possibly frzn blueberries
- Â Â Thaw/ drain on paper towels
- 1/3 c. Sugar
- 2 tsp All-purpose flour
- 1/2 tsp Grnd nutmeg
- 1/3 c. Powdered sugar
- 1 tsp Lowfat milk, (1 to 2)
Direcciones
- Cake: Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 inch springform pan. In large bowl, beat 2/3 c. sugar and butter till light and fluffy. Add in lemon peel and egg. Beat 2 min at medium speed. Combine 1 1/2 c. flour, poppy seeds, baking soda and salt. Add in flour mix to butter mix alternately with lowfat sour cream. Spread batter over bottom and up 1 inch on sides of pan. (Make sure batter on sides is about 1/4 inch thick.) Filling: mix together blueberries, sugar, flour and nutmeg. Toss gently. Spoon over batter in pan. Bake 45-50 min or possibly till crust is golden. Cold slightly. Remove sides of pan. Glaze: In small bowl, mix together powdered sugar and sufficient lowfat milk to make a drizzling consistency. Drizzle glaze over top of hot cake.
