Ingredients: 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1 egg, lightly beaten 1/2 milk 1/4 cup butter or margarine, softened 1 teaspoon grated lemon peel 2 cups fresh or frozen blueberries
For Topping: 1/3 cup sugar 1/4 cup all-purpose flour 1/4 cup finely chopped walnuts or hazelnuts 1/2 teaspoon ground cinnamon 3 tablespoons cold butter or margarine For Drizzle: 1/2 cup powdered sugar 2 tablespoons of milk (more or less to get to a drizzling consistency)
Instructions: 1. In a large bowl, whisk together flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. 2. 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 cakes tests done. 3. 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. Drizzle over the top of the cake and allow to sit until sugar solidifies.