Crumb-Topped Blueberry Cake

Ingredients

Crumb Topping

• 2/3 cup sugar
• 1/2 cup flour
• 1/2 tsp. cinnamon
• 4 Tbsp. butter or margarine, softened
• 1 cup walnuts, chopped

Cake Batter

• 2 cups flour
• 2/3 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/2 cup butter or margarine, melted
• 2 Tbsp. lemon juice
• 2 cups frozen or fresh whole blueberries

Directions

In a small bowl, combine all crumb topping ingredients. Stir until mixture is evenly blended and crumbly. Set aside.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir well. In a large measuring cup, combine milk, eggs, butter and lemon juice. Stir liquid ingredients into flour mixture until blended. Pour into buttered 13 x 9-inch baking dish/pan.

Sprinkle blueberries evenly over batter. Sprinkle with crumb topping.

Bake at 350 degrees F. for 40-45 minutes. Can be served warm or cold.

By Patty K. from Turbotville, PA