Maida Heatter's Blueberry Crumb Cake

Instructions

1. 1

   Butter and flour a 9-inch square pan; line with parchment.

2. 2

   Preheat oven to 375°F.

3. Crumb Topping
4. 3

   Mix flour, sugar, and cinnamon, then cut in cold butter until it forms coarse crumbs.

5. 4

   Set aside (chill if you like).

6. Cake
7. 5

   Toss blueberries with a bit of the sifted dry mix so they don't sink.

8. 6

   Cream butter, sugar, and vanilla until light and fluffy.

9. 7

   Beat in egg.

10. 8

    Alternate adding dry ingredients (3 additions) and milk (2 additions), mixing just until smooth each time.

11. 9

    Stir in lemon zest, then fold in blueberries gently — batter will be stiff.

12. 10

    Spread into pan, top with walnuts if using, then the crumb topping.

13. 11

    Bake for 40 minutes or until a cake tester comes out with dry crumbs clinging to it (some versions run closer to 50–60 minutes, so start checking at 40).

14. 12

    Cool, then invert onto a plate and flip back so crumb side is up.