This recipe is originally from Alice Waters Simple Food II and I found it on valleybrinkroad.com by a woman in LA who has a wonderful blog and is a caterer in LA and makes the most beautiful boxes of fabulous things to send to friends in LA.
The glaze was very thin, I did not add the milk but the cake is delicious!
1 egg, at room temperature
2 meyer lemons, zested (or regular lemons are fine)
2 cups blueberries, washed, dried, stems removed
2 tablespoons + 1/2 cup sugar
1/4 teaspoon freshly grated nutmeg
1 1/2 cups + 1 tablespoon unbleached flour
2 tablespoons poppyseeds, must be fresh!
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup creme fraiche
8 tablespoons unsalted butter (1 stick), softened
1/3 cup powdered sugar
2 tablespoons meyer lemon juice
1 tablespoon whole milk
Preheat oven to 350 degrees. Butter a 9-inch springform pan and dust with flour.
In a medium bowl, gently stir together the blueberries, 2 tablespoons sugar, and the nutmeg. Set aside.
In another bowl, mix together the flour, poppyseeds, baking soda, and sea salt. Set aside.
In a stand mixture, beat butter and 1/2 cup sugar until light and fluffy. Add the egg and lemon zest. Beat on medium speed to combine. Slowly add the flour mixture and creme fraiche, alternating, until both have been completely added to the mixing bowl. Mix just until the flour is incorporated and then remove the mixing bowl. The batter is quite thick, so don’t be alarmed. Spread the batter into the springform pan, creating a depression in the center and pressing the batter up a little higher around the sides.
Add 1 tablespoon of flour to the blueberry mixture and stir. Pour the blueberries into the center of the batter. Bake for 45 -50 minutes. Remove from the oven to cool slightly.
While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, meyer lemon juice, and milk.
Drizzle the glaze over the warm cake. When the cake is cool, run a knife around the edge of the pan and lift it out of the form.