Blueberry Polka Dots

from Kim Larsen
This is a yummy delicious recipe.

Cake:
2/3 cup sugar
1/2 cup butter
2 tsp. grated lemon peel
1 egg
1 1/2 cups flour
2 TBSp. poppy seeds
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup sour cream

Filling:
2 cups blueberries (fresh or frozen)
2 tsp. flour
1/4 tsp ground nutmeg
1/3 cup sugar

Glaze:
1/3 cup powdered sugar
1 to 2 tsp. milk

Preheat oven to 350 degrees.

Cake: Grease and flour a 9 or 10 inch springform pan or line a round 9 inch cake pan with wax paper. In large bowl, combine sugar and butter; beat until light and fluffy. Add lemon peel and egg; beat two more minutes at med. speed. In separate bowl, combine flour, poppy seeds, salt, and baking soda; mix well after each addition. Then spread the batter over the bottom and 1 inch up the side of the baking pan.

Filling: In large bowl, combine all filling ingredients; mix well and spoon over batter. Bake at 350 for 45 minutes or until crust is golden brown.

Glaze: In small bowl, blend powdered sugar and milk until creamy. Pour over warm cake.

Serves 8