Blueberry Crumb Cake by Jamieledison


1/2 cup butter, room temperature 1 Tablespoon lemon juice 1 cup sugar 1 egg 1 teaspoon vanilla 2 cups flour ( set aside 1/4 cup to toss blueberries in) 2 teaspoons baking powder 1 teaspoon salt 2 cups fresh blueberries 1/2 cup milk or buttermilk Topping: 1/4 cup butter 1/2 cup brown sugar 1/2 cup flour 1/4 cup nuts, pecans or walnuts (optional)


Preheat oven to 350*F. Cream butter with lemon juice and sugar until light and fluffy. Add egg and vanilla, beat until combined. In a separate bowl, toss blueberries with 1/4 cup flour (this will keep them from sinking to the bottom), set aside. Mix remaining flour with baking powder and salt. Alternate flour and milk when adding to butter mixture. Fold in blueberries.
Prepare the topping. Place the butter, sugar and flour in a bowl and use 2 butter knives to cut the butter until it is in small pieces. Add nuts and mix together.
Grease a 9 inch square baking pan or something similar with butter or coat with nonstick spray. Spread batter into pan. Sprinkle batter with topping. Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary return pan to oven for a couple more minutes. Let cool at least 15 minutes before serving.