CAKE:

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

FILLING:

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

GLAZE:

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

Heat oven to 350 degrees. Grease and flour a 9-inch springform pan. Beat sugar and butter until fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.

In separate bowl, combine flour, soda, salt and poppy seeds; add to butter mixture alternately with sour cream and beat until smooth. Spread on bottom and 1 inch up sides of prepared pan; batter on sides should be approximately 1/4 inch thick.

Combine filling ingredients; spoon over batter. Bake 45-55 minutes or until edges are golden brown. Cool slightly; remove sides of pan.

Combine powdered sugar and vanilla and 1 teaspoon milk. Add 1 teaspoon milk if glaze is not pourable. Drizzle over cake. Serve warm or cool.