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Preheat oven to 350 deg. Grease and flour 9 or 10 inch spring form pan. In large mixing bowl, beat sugar and oleo till fluffy. Add lemon zest and egg. Beat 2 minutes. In bowl, mix flouor, poppyseed, baking soda, and salt. Add to butter mixture alternately with sour cream. Spread over bottom of pan and 1 inch up sides, making sure that batter on sides is at least 1/4 inch thick. For filling, stir together blueberries, 1/3 c sugar, 2 tsp flour and nutmeg. Spoon over batter. Bake 45-50 min. Cool slightly. Remove sides. Blend together powdered sugar and milk until smooth. Drizzle over cake.
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