Blueberry Lemon Coffee Cake

Preheat oven to 350 F. Grease and flour the bottom and sides of a 9″ springform pan.

Beat ⅔ cup of sugar and softened butter in the bowl of a stand mixer using the paddle attachment until light and fluffy. Add lemon zest and egg, beat 2 minutes at medium speed.

Whisk together flour, poppy seeds, baking soda, and salt in a separate bowl. Add ⅓ of dry ingredients to butter mixture, followed by ½ of the sour cream, alternating until all of the ingredients have been added and are just combined.

Spread batter over bottom and 1″ up sides of pan, making sure batter on sides is ¼” thick.

For filling, combine all ingredients in a medium sized bowl, then spoon over batter.

Bake in preheated oven for 40-45 minutes or until crust is golden brown. Remove pan from oven and set it on a wire rack. Cool cake slightly and remove side of pan.

For glaze, combine ingredients in a small bowl, then drizzle over top of cake.

Notes:
The original recipe says to bake this cake for 45-55 minutes. I have found that to be way too long especially using a dark, non-stick pan. Closer to 40 minutes is right for my pan and oven combination. Definitely start checking at 40 minutes but yours might need a bit more time with a lighter pan.

Recipe adapted from Chicago Tribune 2/90.