Crumb-Topped Blueberry Cake

The flavor of this quick-to-mix cake is much like that of light blueberry muffins. It is wonderful to serve warm for family breakfasts or brunch entertaining. This came from My Great Recipes. I'm posting this for a request. I have not tried this, just posting for safe keeping.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• Blueberry Cake

• 2  cups all-purpose flour
• 2⁄3 cup sugar
• 3  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon salt
• 2  eggs
• 1  cup milk
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 2  tablespoons lemon juice
• 2  cups  frozen whole blueberries, unthawed or 2  cups  fresh whole blueberries

• Crumb Topping

• 2⁄3 cup sugar
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon cinnamon
• 4  tablespoons  soft butter or 4  tablespoons margarine
• 1  cup  chopped walnuts

Directions

1. Cake:
2. Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt. Stir well to blend.
3. Into large measuring cup, combine eggs, milk, butter and lemon juice.
4. Stir liquid ingredients into dry ingredients until blended.
5. Turn into buttered 13x9-inch baking dish. Sprinkle blueberries evenly over the batter.
6. Sprinkle with the crumb topping.
7. Bake at 375 for 40-45 minutes. Serve warm.
8. Crumb Topping: In small bowl combine sugar, all-purpose flour, cinnamon, soft butter and chopped walnuts. Stir until mixture is evenly blended and crumbly in appearance.
9. Tips: To prepare in advance, blend the dry ingredients the night before. Cover and let stand at room temperature. Combine the liquid ingredients and make the Crumb Topping. Cover and refrigerate. The next morning mix the batter and assemble the cake as directed.