1/2 c Butter or margarine,
-softened
2 ts Grated lemon peel
1 Egg
1 1/2 c Pillsbury’s BEST all Purpose
-FLour or unbleached
Flour
2 tb Poppyseed
1/2 ts Baking soda
1/4 ts Salt
1/2 c Dairy sour cream
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.
Yields
8 Servings