Blueberry Poppy Seed Brunch Cake, 6/3/14

      1 1/2 cup flour2 tablespoons poppy seed1/2 teaspoons baking soda1/4 teaspoons salt2/3 cup sugar1/2 cup butter or margarine (softened)2 teaspoons lemon zest1 egg1/2 cup sour cream1 cup blueberries (fresh or frozen)1/4 cup sugar2 teaspoons flour1/4 teaspoons nutmegGlaze made from 1/3 Cup Confectioners sugar combined with 1 to 2 Teaspoons milk Combine first 4 ingredients. Cream 2/3C sugar and butter until light and fluffy. Add lemon zest and egg and mix well. Beat 2 minutes at medium speed. Add the flour mixture alternately with the sour cream. mixing well after each addition. Spread the batter over the bottom and 1 inch up the sides of a greased and floured spring form pan. Combine the blueberries, 1/4 C sugar, flour and nutmeg and mix well. Spoon over batter leaving a 1/4 inch edge. Press berry mixture lightly into dough. Bake at 350 degrees for 45-55 minutes or until golden brown. Cool slightly on a wire rack. Remove the side of pan. Drizzle Glaze over the warm cake.