Ingredients
1/2 cup butter, softened2/3 cup sugar1 large egg, room temperature2 teaspoons grated lemon zest1-1/2 cups all-purpose flour2 tablespoons poppy seeds1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/2 cup sour creamTOPPING:1/3 cup sugar2 teaspoons all-purpose flour1/4 teaspoon ground nutmeg2 cups fresh or frozen unsweetened blueberriesGLAZE:1/2 cup confectioners’ sugar1 tablespoon milk
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan.
For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
In a small bowl, whisk confectioners’ sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.
