BLUEBERRY POPPY SEED BRUNCH CAKE

CAKE:
2/3 cup sugar
1/2 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups flour
2 Tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dairy sour cream
FILLING:
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
GLAZE:
1/3 cup powdered sugar
1 to 2 teaspoons milk

Heat oven to 350 degrees F. Grease and flour bottom and sides of 9- or 10-inch springform pan.

In large bowl, beat the 2/3 cup sugar and butter 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; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of prepared pan, making sure batter on sides is one-quarter-inch thick.

In medium bowl, combine all filling ingredients; spoon over batter.

Bake for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

In small bowl, combine all 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.

High Altitude:
Above 3,500 feet, increase flour in cake to 1 3/4 cups. Bake as directed above.

Makes 8 servings