Blueberry Poppy Seed Brunch Cake

Cake:
oil and flour for pan
2/3 cup sugar
1/2 cup butter at room temperature
2 teaspoons grated lemon peel
1 egg
1 1/2 cups flour
2 Tablespoons poppy seeds
1/2 teaspoon baking soda
1/2 cup sour cream

Filling:
2 cups blueberries (or strawberries), thawed and drained
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg

Glaze:
1/3 cup confectioners' sugar
1 to 2 teaspoons milk

Prehead oven to 350F.
Grease and flour 9 or 10 inch springform pan.
Beat 2/3 cup sugar and butter until light and fluffy.
Add lemon peel and egg.
Beat 2 minutes at medium speed.

In medium bowl, combine flour, poppy seeds, baking soda.
Add to butter mixture alternately with sour cream.
Spread batter over bottom and 1 inch up sides of pan;
batter on sides should be 1/4 inch thick.

In medium bowl, combine filling ingredients.
Spoon over batter.
Bake 45 to 55 minutes, or until crust is brown.
Cool slightly and remove from pan.

Combine sugar and enough milk to make glaze of drizzling
consistency.
Drizzle over top of warm cake.