A moist and tender cake topped with plump, juicy blueberries and a crunchy, cinnamon-scented walnut streusel.

Crumb-Topped Blueberry Cake

Topping:

1 cup chopped walnuts

2/3 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

 

Cake:

2 cups all-purpose flour
2/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup butter or margarine, melted
2 tablespoons lemon juice
2 cups fresh or frozen blueberries (thawed slightly if frozen)

1. Preheat oven 375°F (190°C). Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
2. For topping: In small bowl combine walnuts, sugar, flour, cinnamon, and butter until crumbly; set aside.
3. For cake: Into large mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt.
4. In separate bowl, combine eggs, milk, butter and lemon juice. Stir liquid ingredients into dry ingredients until blended.
5. Pour batter into prepared baking pan. Sprinkle blueberries evenly over the batter. Sprinkle evenly with the Crumb Topping.
6. Bake for 40 to 45 minutes. Serve warm.

Makes 12 servings.