Crumb-Topped Blueberry Cake

Directions

CRUMB TOPPING: In small bowl combine ⅔ cup sugar, ½ flour, ½ teaspoon cinnamon, 4 tablespoons 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 liquid ingredients into dry ingredients until blended.

Turn into buttered 13-by-9-inch baking dish .

Sprinkle blueberries evenly over the batter.

Sprinkle with the Crumb Topping.

Bake at 375℉ (190℃) F for 40 to 45 minutes.

Serve warm.