Title: Blueberry poppy seed brunch cake
 Categories: Cake
      Yield: 8 Servings
 
MMMMM----------------------------CAKE---------------------------------
    2/3 c  Sugar
    1/2 c  Butter or margarine;
           -softened
      2 ts Grated lemon peel
      1    Egg
  1 1/2 c  All-purpose flour
      2 tb Poppy seed
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Dairy sour cream

MMMMM--------------------------FILLING-------------------------------
      2 c  Fresh or frozen blueberries;
           -thawed; and drained on
           -paper towels
    1/3 c  Sugar
      2 ts Flour
    1/4 ts Nutmeg

MMMMM---------------------------GLAZE--------------------------------
    1/3 c  Powdered sugar
      1    -(up to)
      2 ts Milk
 
   Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-
  or 10-inch 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 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 greased and
  floured pan, MAKING SURE BATTER ON SIDES IS 1/4-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