• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 1 Tbs. lemon peel, grated
• 1 egg
• 1-1/2 cups all purpose flour, plus extra
• 1/4 cup poppy seeds
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sour cream
• 2 cups fresh blueberries, drained on paper towels
• 1/2 tsp. ground nutmeg
• 1/3 cup powdered sugar
• 2 tsp. milk

Preheat oven to 350°F. Grease and flour bottom and sides of a 9 inch springform pan. Beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed.

Combine flour, poppy seeds, baking soda and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and to 1/4 inch thickness up the sides of pan. Gently combine blueberries, remaining granulated sugar, 2 tsp. flour, and nutmeg in a bowl. Spoon over batter in pan.

Bake 45-50 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. Combine powdered sugar and enough milk to make a thin glaze. Drizzle over top of warm cake.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 381, fat 17.5g, 40% calories from fat, cholesterol 61mg, protein 4.6g, carbohydrates 53.6g, fiber 2.1g, sugar 35.4g, sodium 68mg, diet points 9.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.5, Fruit: 0.3, Bread: 1.0, Lean meat: 0.1, Fat: 3.2, Sugar: 1.8, Very lean meat protein: 0.0

  view detailed nutritional information