Blueberry Poppy Seed Cake

Cake:

2/3 c. sugar
1/2 c. butter, softened
2 tsp. grated 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

Preheat oven to 350°F.

Grease and flour bottom and sides of 9 or 10 inch spring-form pan. In large bowl, beat 2/3 cup sugar and butter, until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup. Level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt. Add to butter mixture alternately with sour cream. Spread batter over bottom and 1-inch up sides of greased and floured pan, making sure batter on sides is 1/4-inch thick.

Filling:

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

In medium bowl, combine all filling ingredients. Spoon over batter.

Bake at 350°F for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

Glaze:

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

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

Makes 8 servings.