Blueberry Poppyseed Coffee CakeTry this blueberry poppyseed 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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