2/3 c. sugar
1/2 c. butter, softened
2 tsp. grated lemon peel
1 egg
1 1/2 c. flour
2 tbsp. poppy seed
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream

FILLING:

2 c. fresh or frozen blueberries, thawed and drained
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

GLAZE:

1/3 c. powdered sugar
1 to 2 tsp. milk

Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch spring-form pan.

Beat sugar and butter. Add lemon peel and egg. Beat 2 minutes. Combine flour, poppy seed, baking soda, and salt. Add to butter mixture alternately with sour cream. Spread in bottom and 1 inch up sides of pan, making sure batter on sides is 1/4 inch thick.

In bowl, combine filling ingredients. Spoon over batter. Bake for 45-55 minutes. Cool. Remove sides of pan. Mix glaze and drizzle over top. 8 servings.