2/3 c. sugar
1/2 c. butter, soft
2 tsp. lemon rind
1 egg
1 1/2 c. flour
2 tbsp. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream

FILLING:

2 c. blueberries, fresh or frozen (thaw and drain)
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

GLAZE:

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

The preparation time is 20 minutes. Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. Beat 2/3 cup sugar and butter in large bowl until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Combine flour, poppy seeds, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of pan, making sure batter on sides is 1/4 inch thick. For filling, combine all ingredients. Spoon over batter. Bake for 45 to 55 minutes or until crust is golden. Cool slightly. Remove sides of springform pan. For glaze, combine powdered sugar and enough milk until glaze is of drizzling consistency. Drizzle over top of cake. This recipe won $10, 000.