2/3 c. 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. dairy sour cream

FILLING:

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

(Substitute 1/2 jar Kerr pie filling for above filling.)

GLAZE:

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

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

In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off.

In medium bowl combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1/2 inch up sides of greased and floured pan, baking sure batter on sides is 1/4 inch thick. Save some batter for top of cake; press in small pieces and lay on top of filling.

In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.