Blueberry Poppy Seed Coffeecake Recipe

• 2/3 c. sugar
• 1/2 c. butter softened
• 2 tsp grated lemon peel
• 1 x egg
• 1 1/2 c. all-purpose flour
• 2 Tbsp. poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 c. dairy lowfat sour cream
• 2 c. fresh or possibly frzn blueberries thawed, and liquid removed on paper towels
• 1/3 c. sugar
• 2 tsp flour
• 1/4 tsp nutmeg
• 1/3 c. powdered sugar
• 1 tsp lowfat milk (1 to 2)

1. Preheat oven to 350 degrees.
2. Grease and flour a 9- or possibly 10-inch springform pan; set aside.
3. In large bowl, beat 2/3 c. sugar and butter till light and fluffy.
4. Add in lemon peel and egg; beat 2 min at medium speed.
5. In medium bowl, combine 1 1/2 c. flour, poppy seed, baking soda and salt; add in to butter mix alternately with lowfat sour cream.
6. Spread batter over bottom and 1 inch up sides of prepared pan, making sure batter on sides is 1/4-inch thick.
7. In medium bowl, combine all filling ingredients; spoon over batter.
8. Bake for 45 to 55 min or possibly till crust is golden.
9. Cold slightly on wire rack.
10. Remove sides of pan.
11. In small bowl, combine powdered sugar and sufficient lowfat milk for desired consistency.
12. Drizzle over hot cake.
13. Serve hot or possibly cold.
14. This recipe yields 8 servings.

sugar, butter, lemon peel, egg, flour, poppy seeds, baking soda, salt, dairy lowfat sour cream, blueberries, sugar, flour, nutmeg, powdered sugar, milk

Taken from cookeatshare.com/recipes/blueberry-poppy-seed-coffeecake-88303 (may not work)