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

FILLING:

2 c. fresh or frozen blueberries, thawed, drained on paper towels
1/4 c. sugar
1 tbsp. flour
1/4 tsp. nutmeg or cinnamon

GLAZE:

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

Heat oven 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan.

Beat 2/3 cup sugar and butter until light and fluffy. Add lemon juice and egg; beat 2 minutes at medium speed.

In medium bowl combine 1 1/2 cups flour, poppy seeds, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and one inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.

Combine all filling ingredients. Spoon over batter. Bake 350 degrees for 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

Combine powdered sugar and enough milk until glaze is of desired drizzling consistency. Drizzle over top of warm cake. Serve warm or cool. 8 servings.