Lemon-scented coffeecake laced with poppy seeds and a luscious center of plump blueberries, topped with a creamy drizzle of sweet glaze.

Blueberry Poppy Seed Coffeecake

Batter:
2/3 cup granulated sugar
1/2 cup butter, softened
2 teaspoons grated lemon peel
1 large egg
1 1/2 cups all-purpose 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 granulated sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg

 

Glaze:
1/3 cup powdered sugar
1 to 2 teaspoons milk

1. Preheat oven to 350°F (175°C). Grease and flour a 9 or 10-inch springform pan; set aside.
2. 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.
3. 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 1/4-inch thick.
4. In medium bowl, combine all filling ingredients; spoon over batter.
5. Bake for 45 to 55 minutes or until crust is golden brown. Cool slightly on wire rack. Remove sides of pan.
6. In small bowl, combine powdered sugar and enough milk for desired
   consistency. Drizzle over warm cake. Serve warm or cool.

Makes 8 servings.