From: lindam+@CS.CMU.EDU (Linda Macaluso)
Newsgroups: rec.food.cooking
Subject: RECIPE: blueberry cake, from a pamphlet
Keywords: pamphlet recipe, blueberries
Date: 19 Aug 92 22:35:30 GMT
Organization: Carnegie Mellon University


   This really follows up to two different threads, the recipe pamphlets thread
and the blueberries thread.  Two years ago, my mom ordered (I think) this 1990
Pillsbury Bake-Off Winners pamphlet, and left it lying on the kitchen table when
it arrived.  I don't think she had a chance to make anything from it before I
stole it, but I've made the first-prize winner lots of times, and I can under-
stand why it won.  It's a Blueberry Poppy Seed Brunch Cake; the recipe is fairly
easy and doesn't involve hard-to-find ingredients or tricky procedures.  The 
cake is quite dense and moist, and really delicious!  And the pamphlet even incl-
udes nutritional information per serving, so you know exactly how bad for you the
cake is!

Blueberry Poppy Seed Brunch Cake  (reprinted without permission)

Cake:                                         Filling:
2/3 C sugar                                   2 C frozen blueberries, thawed and
1/2 C butter or margarine, softened              drained (or fresh)*1
2 t grated lemon peel                         1/3 C sugar
1 egg                                         2 t flour
1 1/2 C (Pillsbury's) all purpose flour       1/4 t nutmeg
2 T poppy seed
1/2 t baking soda                             Glaze:
1/4 t salt                                    1/3 C powdered sugar
1/2 C dairy sour cream                        1 or 2 t milk or water*2

Preheat oven to 350 F.  Grease and flour bottom and sides of 9 or 10 inch 
springform pan.  In large bowl of electric mixer, beat sugar and butter 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
flour, poppy seed, baking soda and salt; add to butter mixture alternately
with sour cream.  Spread batter over bottom of greased and floured pan, making
sure batter comes up at least 1/4 inch on the sides.

In medium bowl, combine all filling ingredients; spoon over batter.*3  Bake at
350 F for 45 to 55 minutes or until crust is golden brown.  Cool slightly, and
remove sides of pan.

In small bowl, combine powdered sugar and enough liquid until glaze is of desired
drizzling consistency; blend until smooth.  Drizzle over top of warm cake.  Serve
warm or cool.  8 servings.

*1:  I have always used frozen blueberries, and they always contain enough liquid
to make the filling very runny.  This makes the liquid run down into the cake,
which in my opinion is delicious.  If you use fresh blueberries and want to re-
produce this effect, add a few teaspoons of milk or water, or lemon juice.  If
you don't want a runny filling, leave the liquid out or drain your frozen berries
very well.

*2:  I like lemon juice much better than milk in the glaze; it complements the
lemon flavor in the cake, and the sweet-tart taste is so much better than just
the sweet!

*3: I arrange the filling in a circle, halfway between the sides and the center 
of the cake.  I suspect that if you pile all the filling in the middle, it will
make the cake under it really mushy, and it won't bake thoroughly (see *1), but
hey, it's your cake.

If you're watching your weight, don't look at this next section, or your experi-
ence of the cake will be ruined.  :^)

Nutrition Information - based on serving size 1/8 of recipe  
Calories:      390                    Percent U.S. RDA        
Protein:       5 g                    Protein:        6%      
Carbohydrate:  54 g                   Vitamin A:      10%     
Fat:           17 g                   Vitamin C:      6%      
Cholesterol:   50 mg                  Thiamine:       10%
Sodium:        270 mg                 Riboflavin:     10%
Potassium:     110 mg                 Niacin:         6%
                                      Calcium:        6%
So the whole cake contains...         Iron:           8%
3,128 calories!  Awesome!!

It really is a delicious cake, perhaps not the ideal thing for the calorie-
conscious or for those who can't or won't make the extra effort to bake from
scratch, but IMNSHO, it's well worth it.  It's a good wholesome dessert that 
satisfies the desire for something sweet, and doesn't leave you feeling vaguely
unfulfilled, like candy sometimes does.  Enjoy it!
                                                            Linda
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
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