Ingredients
For the cake
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 egg, lightly beaten
1/2 cup milk
1/4 cup butter, softened (not melted)
1 teaspoon grated lemon peel
2 cups fresh blueberries
For the topping
1/3 cup sugar
1/4 cup all-purpose flour
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
For the glaze
1/2 cup powdered sugar
2 tablespoons of milk
Instructions
Preheat the oven to 350 degrees and spray or grease a 9-inch square baking pan. In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. Fold in the blueberries. Spread into baking pan. For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake for 40-45 minutes or until cake tests done.
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