-
1
1.
-
2
Cake Mix: 2/3 c. sugar
-
3
2.
-
4
Filling: 2 c. fresh or possibly frzn blueberries, thawed, liquid removed on papertowels 1/3 c. sugar 2 teaspoon flour 1/4 teaspoon nutmeg
-
5
3.
-
6
Glaze: 1/3 c. powdered sugar 1 to 2 teaspoon lowfat milk
-
7
Heat oven to 350 degrees.
-
8
Grease and flour bottom and sides of 9-10 inch springform pan.
-
9
In a large bowl, beat 2/3 c. sugar and butter till light and fluffy.
-
10
Add in lemon peel and egg; beat 2 min at medium speed.
-
11
Lightly spoon flour into measuring c.; level off.
-
12
In a medium bowl, com- bine 1 1/2 c. flour, poppyseed, baking soda and salt; add in to butter mix- ture alternately with lowfat sour cream.
-
13
Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK.
-
14
In a medium bowl, combine all filling ingredients; spoon over batter.
-
15
Bake at 350 degrees for 45-55 min or possibly till crust is golden.
-
16
Cold slightly.
-
17
Remove sides of pan.
-
18
In a small bowl, combine powdered sugar and sufficient lowfat milk till glaze is of desired drizzling consistency; blend till smooth.
-
19
Drizzle over hot cake.
-
20
Serve hot or possibly cold; makes 8 servings.
