2/3 c. sugar
1/2 c. butter, softened
2 tsp. grated lemon peel
1 lg. egg
1 1/2 c. flour (all-purpose)
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
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

GLAZE:

1/3 c. confectioners' sugar
1-2 tsp. milk

Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. Beat sugar and butter in bowl until fluffy. Add lemon peel and egg; beat at medium speed 2 minutes.

Combine flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Spread batter over bottom and 1 inch up side of pan, so batter on all sides is 1/4 inch thick.

Filling: Combine all ingredients in medium bowl. Sprinkle over batter. Bake 45-55 minutes, until cake is golden brown. Cool slightly. Remove sides from pan. Drizzle top with glaze. Serve warm or cool. Makes 8 servings.

Glaze: Combine confectioners' sugar and milk in bowl; blend until smooth.