CAKE:

2/3 c. sugar
1/2 c. softened butter
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. drained blueberries
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

Preheat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch spring-form pan. Beat 2/3 cup sugar and butter until fluffy. Add lemon peel and egg; beat 2 minutes. Combine flour, poppy seeds, baking soda, and salt. Add to butter mixture alternating with sour cream. Spread in floured pan. Combine filling ingredients; spoon over batter. Bake 45-55 minutes. Cool slightly. Remove sides of pan. (Glaze with powdered sugar and milk if you wish.) Serve warm or cool.