INGREDIENTS

INSTRUCTIONS

1. Cake Mix:  2/3 cup sugar
2.  Filling:  2 cups fresh or frozen blueberries, thawed, drained on
papertowels 1/3 cup sugar 2 tsp. flour 1/4 tsp. nutmeg
3.  Glaze:    1/3 cup powdered sugar 1 to 2 tsp. milk
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Heat oven to 350 degrees.  Grease and flour bottom and sides of 9-10 inch
springform pan.  In a 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 a medium bowl, com- bine 1
1/2 cups flour, poppyseed, baking soda and salt; add to butter mix- ture
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 a medium bowl, combine all filling ingredients; spoon over batter. Bake
at 350 degrees for 45-55 minutes or until crust is golden brown. Cool
slightly. Remove sides of pan. In a small bowl, combine powdered sugar and
enough milk until glaze is of desired drizzling consistency; blend until
smooth.  Drizzle over warm cake. Serve warm or cool; makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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