2/3 cup granulated sugar
1/2 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 large egg
1-1/2 cups all purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
Filling
2 cups fresh or frozen blueberries, thawed
1/3 cup granulated sugar
2 teaspoons all purpose flour
1/2 teaspoon nutmeg
Glaze
1/3 cup confectioners' sugar
1 to 2 teaspoons milk
Preheat oven to 350 degrees.
Grease and flour bottom and sides of 9 or 10 inch springform pan.
Beat sugar and butter in bowl until fluffy.
Add lemon peel and egg... beat at medium speed 2 minutes.
Combine flour, poppy seeds, baking soda and salt.
Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
Spread batter over bottom and 1 inch up sides of pan, so batter on all sides is 1/4 inch thick.
Filling: Combine all ingredients in medium bowl. Sprinkle over batter.
Bake 45-55 minutes, until cake is golden brown. Cool slightly.
Remove sides from pan.
Drizzle top with glaze.
Serve warm or cold.......Makes 8 servings.
Glaze: Combine confectioners sugar and milk in a bowl, blend until smooth.
Nutrition info per serving: 380 calories, 5 gm protein, 17 gm fat, 55 gm carbohydrates,230 gm sodium, 64 mg cholestrol.
Ladies Home Journal, September, 1990