CAKE:

2/3 c. sugar
1/2 c. butter
2 tsp. lemon peel
1 egg
1 1/2 c. flour
2 tbsp. poppy seed
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream

FILLING:

2 c. fresh blueberries
1/4 c. sugar
1 tbsp. flour
1/4 tsp. nutmeg

GLAZE:

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

Preheat oven to 350 degrees. Grease and flour 9 inch springform pan. In large bowl beat 2/3 cup sugar, butter, lemon peel and egg until light and fluffy about 2 minutes at medium speed. In medium bowl mix remaining dry cake ingredients. Add to egg mixture alternately with sour cream. Spread batter over bottom of pan and up the sides about 1 inch. Combine filling ingredients and pour over batter avoiding the sides of the pan. Bake at 350 degrees for 45 to 55 minutes until crust is golden brown. Cool slightly then remove sides of pan. Mix powdered sugar and milk until glaze is blended and drizzle over cake. 8 servings.