Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 large egg lightly beaten
- 1/2 cup milk
- 1/4 cup butter or margarine softened (not melted)
- 1 tsp grated lemon peel
- 2 cups fresh or frozen blueberries
- 1/3 cup sugar (topping)
- 1/4 cup all-purpose flour (topping)
- 1/4 cup walnuts finely chopped (or pecans) (topping)
- 1/2 tsp ground cinnamon (topping)
- 3 tbsp cold butter or margarine (topping)
- 1/2 cup powdered sugar
- 2 tbsp milk more or less to get to a drizzling consistency
Directions
- Preheat the oven to 350°F 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. the batter will be very thick.
- Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square 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 at 350°F for 40–45 minutes or until cake tests done. For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.