Title: Old-Fashioned Blueberry Poppy Seed Cake
Categories: Cake
Yield: 1 Servings

		Cake:
2/3	c	Sugar
1/2	c	Butter; softened (1 stick)
1	tb	Grated lemon peel
1		Egg
1 1/2	c	All-purpose flour
1/4	c	Poppy seeds
1/2	ts	Baking soda
1/4	ts	Salt
1/2	c	Sour cream
		Filling:
2	c	Fresh or frozen blueberries
		Thaw/ drain on paper towels
1/3	c	Sugar
2	ts	All-purpose flour
1/2	ts	Ground nutmeg
		Glaze:
1/3	c	Powdered sugar
1	ts	Milk; (1 to 2)

Cake: Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 inch springform 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. Combine 1 1/2 cup flour, poppy seeds, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and up 1 inch on sides of pan. (Make sure batter on sides is about 1/4 inch thick.) Filling: mix together blueberries, sugar, flour and nutmeg. Toss gently. Spoon over batter in pan. Bake 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Glaze: In small bowl, mix together powdered sugar and enough milk to make a drizzling consistency. Drizzle glaze over top of warm cake. THE DESSERT SHOW SHOW# DS3225 By Ignacio Perez V. on Auguday,, st 07, 1997

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