BLUEBERRY POPPY SEED BRUNCH CAKE
INGREDIENTS
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2/3 c. granulated sugar
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1/2 c. butter, softened
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2 tsp. grated lemon peel
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1 egg
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1 1/2 c. Pillsbury's Best all-purpose or unbleached flour
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2 tbsp. poppy seed
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1/2 tsp. baking soda
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1/4 tsp. salt
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1/2 c. sour cream
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2 c. fresh or frozen blueberries, thawed, drained on paper towels
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1/3 c. granulated sugar
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2 tsp. flour
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1/4 tsp. nutmeg
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1/3 c. confectioners' sugar
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1-2 tsp. milk
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