This cake is as good for breakfast as it is for dessert!
2/3 cup granulated sugar
1/2 cup butter, softened
2 tsp grated lemon rind
1 large egg
1 1/2 cups all-purpose flour
2 tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 cups fresh blueberries OR frozen blueberries, thawed and drained on paper towels
1/3 cup granulated sugar
2 tsp all-purpose flour
1/4 tsp nutmeg
1/3 cup powdered milk
1 to 2 tsp milk
Preheat oven to 350 degrees.
Grease and lightly flour the bottom and sides of a springform pan - 9 or 10-inches; set aside.
To make cake: In a large mixer bowl, beat the sugar and butter together until light and fluffy. Add the lemon peel and egg; beat 2 minutes at medium speed of electric mixer.
In a medium bowl, combine the flour, poppy seeds, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
Spread the batter evenly over the bottom and 1-inch up the sides of the prepared pan. Be sure he batter on the sides is 1/4-inch thick.
To make filling: In a medium bowl, combine the blueberries, sugar, flour, and nutmeg; spoon over the batter. Bake at 350 degrees for 45 to 55 minutes or until the crust is golden brown. Cool slightly before removing the sides of the pan.
To make glaze: In a small bowl, combine the powdered sugar with enough milk to make a drizzle consistency. Drizzle over the cake. Serve the cake while warm or at room temperature.