Hi barbara. could this be the recipe you want?

Blueberry-Poppy Seed Brunch Cake
By Linda Rahman
Petaluma, California
Pillsbury 34th Bake-Off® Contest, 1990
Makes: 8 servings

Cake
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Filling
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
1/4 teaspoon nutmeg

Glaze
1/3 cup powdered sugar
1 to 2 teaspoons milk

Heat oven to 350F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.

In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.

Bake at 350F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.

In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle of warm cake. Serve warm or cool.

High Altitude Instructions:
Increase flour in cake to 1 3/4 cups. Bake as directed above.