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

Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. In large bowl beat 2/3 cup 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 1/2 cup flour, poppy seed, 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 batter on sides is 1/4 inch thick.

FILLING:

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

In medium bowl, combine all ingredients; spoon over batter. Bake at 350 degrees for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

GLAZE:

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

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