2/3 c. sugar
1/2 c. butter
2 tsp. grated lemon peel
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
2 c. blueberries (fresh or thawed & drained)
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg
1/3 c. powdered sugar
1 to 2 tsp. milk

Grease and flour a 9 or 10 inch springform pan. Cream sugar and butter. Add lemon peel and egg, beat. Add combined dry ingredients, flour, poppyseeds, baking soda and salt alternately with sour cream. Spread batter over bottom of pan and 1/2 inch up the sides of pan.

Combine filling ingredients and spoon over batter. Bake 45 to 55 minutes at 350 degrees. Cool slightly, remove from pan. Combine and drizzle over top of warm cake.