2/3 c. sugar
1/2 c. soft butter
2 tbsp. 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

FILLING:

2 c. fresh or frozen blueberries
1/3 c. sugar
2 tsp. flour
1/4 tsp. nutmeg

GLAZE:

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

Grease and flour bottom and sides of a 9 or 10 inch springform pan. In a large bowl with electric mixer, beat 2/3 cups sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon the flour into measuring cup; level off.

In medium bowl, combine 1 1/2 cups flour, poppy seeds, baking soda, and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and one inch up the sides of the greased and floured pan, making sure the batter on the sides is 1/4 inch thick.

In a medium bowl, combine all filling ingredients; spoon over the batter. Bake at 350 degrees for 45 to 55 minutes or until the crust is golden brown. Cool slightly. Remove sides of pan.

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

8 servings.