Blueberry Crumb Cake
TOPPING:
- 1/3 cup sifted all-purpose flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
CAKE:
- 2 cups fresh blueberries
- 2 cups sifted all-purpose flour
- 2 teaspoons double-acting baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- Finely grated rind of 1 lemon
- 1/2 cup walnuts, chopped medium fine
- Confectioners' sugar, optional
- Dry bread crumbs (about 3 or more tablespoons) for pan
Preheat oven to 375 degrees and adjust rack to the center of the oven. Butter a 9-inch pan. Coat it well, bottom and sides, with fine, dry bread crumbs. Set aside.
Prepare the topping: Mix flour, sugar and cinnamon. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Set aside. Sift together flour, baking powder and salt. Place blueberries in a large bowl. Sprinkle with about 1 1/2 tablespoons of the sifted dry ingredients. Using a rubber spatula, toss gently to flour the blueberries without crushing them. Set aside both the floured berries and remaining sifted dry ingredients. In a separate bowl, cream the butter. Beat in vanilla and sugar and beat for 1 minute. Add the egg and beat for 1 minute more. On lowest speed alternately add remaining sifted dry ingredients in three additions and milk in two additions, scraping the bowl with a rubber spatula and beating only until smooth after each addition. Stir in lemon rind. Spoon the stiff batter over the floured blueberries. With a rubber spatula, gently fold together until just mixed. Turn batter into the prepared pan. Spread smoothly. Sprinkle walnuts over top, and then sprinkle reserved topping over the nuts.
Bake 45-50 minutes or until the top is well-browned. Serve warm or at room temperature. If desired, sprinkle with confectioners' sugar before serving.