I hate to admit that I have a new obsession. When I wake up, I want something sweet with my coffee. I don’t think it is the best way to begin the day, but I am obsessed with the desire for something decadent first thing when I wake up.
Searching through my files, I found this recipe. I’ve had it since it first appeared in the NY Time in 1990. I was so excited to retry it that I decided to make it on the spot. The only problem was it calls for 2 cups of blueberries and I only had one cup. But, I had a bowl full of cherries. I pitted one cup, (see photo below for simple pitting) added them with the blueberries and was thrilled with the end result. The cherries added more than simply their taste, they remained juicy even after being baked. If you prefer, you can go back to the original recipe which calls for 2 cups of blueberries.
As tempted as you may be to throw in more fruit, I caution you against it. If you look at the photo of the slice of cake below, 2 cups fruit is all the batter can hold.
I am so excited about this cake that I can’t wait to get up so I can have a piece. It may not be the healthiest way to begin the day, but it is the happiest.
It’s every bit as good as it looks. Don’t add any more fruit than the recipe calls for. It will overload the batter.
It’s easy to pit cherries if you put them into a baggie, smash them with anything firm and simply take out the pits. Smashing them opens them up so the pit comes right out.
Smashed cherries are perfect for putting into pies, cakes or topping this cake.
Blueberry Cherry Poppy Seed Brunch Cake
Cake
2/3 cup (128 grams) sugar
8 tablespoons unsalted butter, (1 stick) softened
2 teaspoons grated lemon zest
1 egg
1 teaspoon vanilla
1½ cups (195 grams) all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Filling
1 cup (5 oz. 145 g. ) fresh or frozen blueberries, thawed, drained on paper towels
1 cup (5 oz. 140 g) fresh cherries, pitted and halved
1/3 cup (65 grams) sugar
2 teaspoons (7 grams) flour
1/4 teaspoon nutmeg
Glaze
1/3 cup (35 grams) powdered sugar
1 to 2 teaspoons whole milk
1. Heat oven to 350 degrees. Grease bottom and sides of a 9-inch springform pan.
2 To make the cake: In a large bowl, beat sugar and butter until light and fluffy. Add lemon peel, egg and vanilla; beat 2 minutes at medium speed. In a medium bowl, whisk flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of greased and floured pan, making sure the bottom is thick. The sides can be thin.
3. To make the filling: In medium bowl, combine blueberries, cherries, sugar, flour and nutmeg. Spoon over batter.
4. To bake: Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
5. To make glaze: In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm, not hot, cake.
Makes 8 servings.
Variation: For the original recipe, use 2 cups blueberries (290 grams 10 oz.) and no cherries
