Ingredients

The following ingredients have 8 Servings
  • 2/3 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons grated lemon zest
  • 1 egg
  • 1 1/2 cups all-purpose flour (195 grams)
  • 2 tablespoons poppy seed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups fresh or frozen blueberries, thawed, drained on paper towels
  • 1/3 cup sugar
  • 2 teaspoons flour
  • 1/4 teaspoon nutmeg
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons whole milk

Instruction

  • Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform 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 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 at 350 degrees for 45 to 55 minutes or until crust is golden 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. Top with a handful of fresh blueberries, if desired. Serve warm or cool.