Blueberry Poppy Seed Cake

1/2 cup butter, softened
2/3 cup sugar
1 egg
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 sour cream
2 teaspoons grated lemon peel

Topping
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen blueberries

Glaze
1/2 cup confectioner's sugar
1 tablespoon milk

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat until just combined. Stir in lemon peel. 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 50-55 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.

Meanwhile, in a small bowl, whisk confectioner's sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.