Blueberry Poppy Seed Brunch Cake - cooking recipe

Ingredients

Cake
1/2 cup unsalted butter, softened
2/3 cup sugar
1 egg
2 teaspoons lemon peel, grated
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat sour cream
TOPPING
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon nutmeg
2 cups fresh blueberries (if frozen do not thaw and make sure they are unsweetened blueberries)
GLAZE
1/2 cup confectioners' sugar
1 tablespoon low-fat milk

Preparation

For cake - In small mixing bowl, cream together butter and sugar until light and fluffy.
Add egg, and beat well.
Stir in the lemon peel.
Combine the flour, poppy seeds, baking powder, baking soda and salt. Add this to the creamed mixture alternately with the sour cream. Beat just until combined.
Spread into a greased 9-inch springform pan.
For topping - in a small bowl, combine the sugar, flour, and nutmeg; gently stir in blueberries until coated. Sprinkle over batter.
Bake at 350F for 50 minutes or until cake passes a toothpick test.
Cool for 10 minutes on wire rack and then remove the sides of the pan and cool.
For glaze - in a small bowl, whisk together the confectioner's sugar and milk until smooth. Drizzle over cooled cake.