2 cups plus 1 tablespoon all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons butter

3/4 cup granulated sugar

1 large egg, beaten

1 tsp. vanilla

lemon zest from ½ lemon

1/2 cup milk

2 cups fresh or frozen blueberries

Crumb Topping: 

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons butter


Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan; set aside.

In a medium bowl, whisk together 2 cups flour, baking powder and salt. Set aside.

In a large mixing bowl, cream butter and gradually beat in sugar. Add egg and milk and beat until smooth. Stir in flour mixture. Toss blueberries lightly with 1 tablespoon flour. Gently fold into batter. Spread into prepared baking pan.

For topping, combine sugar, flour and cinnamon. Using a pastry blender (or fingertips), cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over cake batter.

Bake for 40 to 45 minutes or until wooden pick inserted in center of cake comes out clean.