Ingredients
Cake:
2 cups flour
½ cup sugar
2 tsp baking powder
1 egg
½ cup milk
¼ cup softened butter
1 tsp lemon zest
2 cups blueberries
Topping:
⅓ cup sugar
¼ cup flour
¼ cup chopped walnuts or hazelnuts
½ tsp cinnamon
3 tbsp cold butter
Glaze (optional):
½ cup powdered sugar
2 tbsp milk
Method
Preheat oven to 350°F and grease a 9-inch square pan.
In a bowl, mix flour, sugar, and baking powder. Cut in softened butter.
Add egg, milk, and lemon zest. Mix until thick and dough-like.
Gently fold in blueberries. Spread into pan.
For topping, combine all ingredients and mix until crumbly. Sprinkle on batter.
Bake 40–45 minutes. Cool slightly.
Mix glaze and drizzle over cake if using.
Notes
Don’t overmix. The batter should be thick but just combined.
Use the right butter texture. It should be soft enough to dent but not melted.
Measure your flour properly. Too much flour = dry cake. Use the scoop-and-sweep method.
Freeze-friendly: Wrap well and freeze for up to 3 months. Thaw at room temp and enjoy!