Blueberry Poppyseed Coffee Cake

Blueberry poppy seed coffee cake for your special brunch!


Cake:
1/2 cup butter or margarine, softened
2 tsp. grated lemon peel
1 1/2 cups all-purpose or unbleached flour
1/2 tsp. baking soda
1/2 cup sour cream
2/3 cup sugar
1 egg
2 tbs poppy seed
1/4 tsp. Salt




Filling:
2 cups fresh or frozen blueberries, thawed, drained
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. Grease and flour bottom and sides of a 9-or-10 inch spring-form pan. In large bowl, beat 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 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 1/4 inch thick.

Filling: In medium bowl combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.

Glaze: In a 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.

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