Oil & flour for preparing pan
2/3 c. sugar
1/2 c. butter, room temp.
2 tsp. grated lemon peel
1 egg
1 1/2 c. all-purpose or unbleached flour
2 tbsp. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream

FILLING:

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

GLAZE:

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

Preheat oven to 350 degrees. Grease and flour bottom and sides of a 9 or 10 inch springform pan. In large bowl beat 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.

In medium bowl, combine all filling ingredients. Spoon over batter. Bake 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

In small bowl, combine powdered sugar and enough milk until glaze is of drizzling consistency. Blend until smooth. Drizzle over the top of the warm cake. Serve warm or cool. Makes 8 servings.