Bread/Blueberry Poppy Coffeecake
| A: | 2/3C sugar |
| 1/2C butter, softened | |
| B: | 2t lemon zest |
| 1 egg | |
| C: | 1 1/2C flour |
| 1/2t baking soda | |
| 1/4t salt | |
| D: | 3T poppyseed |
| 1/2C greek yogurt | |
| E: | 2C blueberries, thawed and dried if frozen |
| 1/3C sugar | |
| 2T flour | |
| dash nutmeg | |
| F: | 1/3C confectioner sugar |
| 1t lemon juice | |
| 2t milk as needed to make glaze | |
| 1. | Grease and flour a 9-in springform pan. Beat (A) well, add (B) and beat again to incorporate. |
| 2. | Sift (C) into mixture, add (D) and mix to incorporate. |
| 3. | Spread into bottom of pan, pushing out to make thick outer perimeter. |
| 4. | Combine (E) and place in middle of tart. Bake 350F for 45 min or until golden. |
| 5. | Mix (F) and drizzle over tart. |
Servings: 8