2/3 c. sugar
1/2 c. butter, room temperature
2 tsp. grated lemon peel
1 egg
1 1/2 c. all-purpose 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, thawed and drained
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

GLAZE:

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

1. Preheat 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. In medium bowl 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 prepared pan, making sure batter on sides is 1/4 inch thick.

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