2/3 c. granulated sugar
1/2 c. butter, softened
2 tsp. grated lemon peel
1 egg
1 1/2 c. Pillsbury's Best all-purpose or unbleached flour
2 tbsp. poppy seed
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream

Grease and flour bottom and sides of 9 or 10 inch springform pan. In large bowl, beat granulated sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. In medium bowl, combine 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 prepared pan, making sure batter on sides is 1/4 inch thick.

FILLING:

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

In medium bowl, combine blueberries, 1/3 cup sugar, 2 teaspoons flour and nutmeg; spoon over batter. Bake in preheated 350 degree oven for 45 to 55 minutes or until crust is golden brown, cool slightly. Remove sides of pan.

GLAZE:

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

In small bowl, combine confectioners' sugar and enough milk to make glaze drizzling consistency; blend until smooth. Drizzle over top of warm cake. Serve warm or cool. Makes 8 servings.