Blueberry Crumb Cake

 Blueberry crumb cake, a great excuse to eat cake for breakfast!

Crumb Topping:

• 5 tablespoons flour
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 4 tablespoons butter
• pinch salt

Cake:

• 2 cups flour minus 1 tablespoon
• 2 teaspoons baking powder mix
• 3/4 cup granulated sugar
• 1/2 teaspoon table salt
• 4 tablespoons butter, softened
• zest of one lemon
• 1 large egg
• 1 teaspoon vanilla extract
• 1 pint blueberries
• 1/2 cup milk

1. Preheat oven to 375º.  Grease a 9″ pan.
2. In a small bowl, mix flour, sugar, cinnamon, butter, and salt. Set aside.
3. In a large bowl, whisk flour, baking powder, sugar, salt. Using an electric mixer, blend butter, lemon zest and the egg, Add the vanilla, blueberries, and milk. Top with crumb topping.
4. Bake for 40 to 45 minutes, let cool on a wire rack.