Recipe - Crumb-Topped Blueberry Cake

2 cup Allpurpose flour
2/3 cup Sugar
3 teaspoon Baking powder
One half teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 cup Milk
One half cup Butter or margarine, melted
2 tablespoon Lemon juice
2 cup Fresh blueberries *
2/3 cup Sugar
One half cup Allpurpose flour
One half teaspoon Cinnamon
4 tablespoon Soft butter or margarine
1 cup Chopped walnuts

* if using frozen berries, thaw

CRUMB TOPPING: In small bowl combine 2/3 cup sugar, One half flour, One 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 13by9inch baking dish. Sprinkle
blueberries evenly over the batter. Sprinkle with the Crumb Topping. Bake
at 375 degrees for 40 to 45 minutes. Serve warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini