| 1 | Filling: 2 cups fresh or frozen blueberries, thawed, drained on papertowels 1/3 cup sugar 2 tsp. flour ?tsp. nutmeg Glaze: 1/3 cup powdered sugar 1 to 2 tsp. milk ** **** * heat oven to 350 degrees. |
| 2 | Grease and flour bottom and sides of 9-10 inch springform pan. |
| 3 | In a large bowl, beat 2/3 cup sugar and butter until light and fluffy. |
| 4 | Add lemon peel and egg; beat 2 minutes at medium speed. |
| 5 | Lightly spoon flour into measuring cup; level off. |
| 6 | In a medium bowl, com- bine 1 ?cups flour, poppyseed, baking soda and salt; add to butter mix- ture alternately with sour cream. |
| 7 | Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is ?inch thick. |
| 8 | In a medium bowl, combine all filling ingredients; spoon over batter. |
| 9 | Bake at 350 °F for 45-55 minutes or until crust is golden brown. |
| 10 | Cool slightly. |
| 11 | Remove sides of pan. |
| 12 | In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. |
| 13 | Drizzle over warm cake. |
| 14 | Serve warm or cool; makes 8 servings |
