Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| ½ cup | Butter or margarine; softened |
| 2 teaspoons | Grated lemon peel |
| 1 \N | Egg |
| 1½ cup | All-purpose flour |
| 2 tablespoons | Poppy seed |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ½ cup | Dairy sour cream |
| 2 cups | Fresh or frozen blueberries; thawed; and drained on paper towels |
| ⅓ cup | Sugar |
| 2 teaspoons | Flour |
| ¼ teaspoon | Nutmeg |
| ⅓ cup | Powdered sugar (up to) |
| 2 teaspoons | Milk |
CAKE
FILLING
GLAZE
Heat oven to 350 degrees. Grease and flour bottom and sides of a 9- or 10-inch springform pan. In a large bowl, beat ⅔ cup sugar and butter until light and fluffy. Add lemon peel and egg; beat two minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1-½ 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 ¼-INCH THICK.
In medium bowl, combine all filling ingredients; spoon over batter. Bake 45-55 minutes or until crust is brown. Cool slightly. Remove sides of pan.
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.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .