CAKE:

2/3 c. sugar
2 tsp. grated lemon peel
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 c. sour cream
1/2 c. butter, softened
1 egg
2 tbsp. poppy seed
1/4 tsp. salt

FILLING:

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

GLAZE:

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

Oven temp: 350. Time: 45-55 minutes.

Makes 8-10 servings.

Grease and flour bottom and sides of a 9 or 10 inch springform pan, a 9x9 square pan also may be used.

Beat sugar and butter until light and fluffy. Add lemon peel and egg and beat at medium speed. In a separate bowl combine flour, poppy seed, baking soda and salt; add butter mixture alternately with sour cream.

Spread batter over bottom and one inch up the sides of greased and floured pan, making sure the batter on sides is 1/4 inch thick.

In another bowl mix filling ingredients; spoon over batter. Bake for 45-55 minutes or until crust is golden. Cool slightly. Drizzle glaze over warm cake.