Old-Fashioned Blueberry Poppy Seed Cake!

Happy Monday everyone! Hope you had a good weekend :)

We were at a friends cabin this weekend and whenever I get back from being away I always crave COOKING and buzzing around the house. Last night I had a bunch of blueberries to use up and 1 egg and needed to find a recipe that could accommodate my eggless state... Here is what I found and it turned out GREAT!

Cake:

2/3 cup sugar (I used Splenda)

2/3 cup butter

1 Tbs. grated lemon peel

1 Egg

1 1/2 cup flour (I used whole wheat)

1/4 cup poppy seeds

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup Sour Cream

Filling:
2 cups fresh or frozen blueberries (thawed and padded dry)

1/3 cup sugar (I used Splenda)

2 tsp. All purpose flour

1/2 tsp. ground nutmeg

Glaze:

1/3 cup powdered sugar

1 tsp. milk

Cake: Preheat oven to 350 degrees. Grease and flour the bottom and sides of 9 inch springform pan. In large bowl beat 2/3 cup of the sugar and butter until light and fluffy. Add lemon peel and egg. Beat 2 minutes at medium speed. Combine 1 1/2 cup flour, poppy seeds, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream. Spread batter over bottom and up 1 inch on sides of pan. (Make sure sides are about 1/4 inch thick).

Filling: Mix together blueberries, sugar, flour, and nutmeg. Toss gently. Spoon over batter in pan. 

 Bake 45-50 minutes or until crust is golden brown. Cool Slightly. Remove sides of pan. 

Glaze: In a small mixing bowl mix together powdered sugar and enough milk to make it a drizzling consistency. Drizzle glaze over top of warm cake.