Lemon-Berry Crumb Cake

Every September I bake something with blueberries for my mother-in-law's birthday. This year I reverted to a recipe I have had for many years. MIL loved it so I baked another to show you and to share with my mom.

Non-stick cooking spray                            2 eggs
1 cup all-purpose flour                              2 Tbsp. milk
1 tsp. baking powder 
1/4 cup butter, softened
3/4 cup sugar
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup sugar
1 tsp. ground cinnamon
1/4 cup cold butter

1. Preheat oven to 350 degrees F. Coat bottom and sides of an 8x8x2-inch baking pan with cooking spray; set aside. Combine the 1 cup flour and the baking powder; set aside.

2. In a large mixing bowl beat the 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, one at a time, beating well after each. Add reserved flour mixture and milk alternately to beaten mixture, beating on low speed after each addition until just combined. Pour batter into prepared pan; spread evenly. Sprinkle with blueberries.

3. In a small bowl combine remaining flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake 45 to 50 minutes or until a toothpick inserted near center comes out clean. Serve warm or cooled. Makes 9 servings.

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