Recipe - Blueberry Poppy Seed Brunch Cake

CAKE
2/3 cup Sugar
One half cup Butter or margarine;
softened
2 teaspoon Grated lemon peel
1 Egg
1 One half cup Allpurpose flour
2 tablespoon Poppy seed
One half teaspoon Baking soda
One fourth teaspoon Salt
One half cup Dairy sour cream

FILLING
2 cup Fresh or frozen blueberries;
thawed; and drained on
paper towels
1/3 cup Sugar
2 teaspoon Flour
One fourth teaspoon Nutmeg

GLAZE
1/3 cup Powdered sugar
1 (up to)
2 teaspoon Milk

Heat oven to 350 degrees. Grease and flour bottom and sides of a 9 or
10inch springform pan. In a large bowl, beat 2/3 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 1One half 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
1/4INCH THICK.

In medium bowl, combine all filling ingredients; spoon over batter. Bake
4555 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, http://www.erols.com/hosey.