Blueberry Poppy Seed Coffeecake
Batter:
2/3 cup sugar
1/2 cup butter, softened
2 teaspoons grated lemon peel
1 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 sugar
2 teaspoons flour
1/4 teaspoon nutmeg
Glaze:
1/3 cup powdered sugar
1 to 2 teaspoons milk
Recipe Directions
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.