Crumb-topped Blueberry Cake

Ingredients

325 gr all purpose flour
270 gr sugar
14 gr baking powder
2 gr baking soda
3 gr salt
2 eggs
240 ml milk
110 gr butter
30 ml lemon juice
2 blueberries
1 gr cinnamon
55 gr soft butter
120 gr walnuts

Instructions

* if using frozen berries, thaw CRUMB TOPPING: In small bowl combine two third cup sugar, half flour, half t. cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts. Stir until mixture is evenly blended and crumbly in appearance. Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt. Stir well to blend. Into large measuring cup, combine eggs, milk, butter and lemon juice. Stir luquid ingredients into dry ingredients until blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle blueberries evenly over the batter. Sprinkle with the Crumb Topping. Bake at 190ºC or 40 to 45 minutes. Serve warm.