RECIPE JOURNAL: BLUEBERRY CRUMB CAKE

Maida's Blueberry Crumb Cake

2 cups blueberries
2 1/3 cup flour
1 teaspoon cinnamon
1 1/4 cups sugar
1/2 cup butter
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
finely grated rind of 1 lemon
1/2 cup milk
1/2 cup chopped walnuts
dry bread crumbs
Preheat oven to 375. Grease 9-inch square pan and dust with dry bread crumbs.
Pick over and wash berries. Drain in a sieve and turn them onto a towel in a single layer. Pat dry and set aside to dry thoroughly.
In a small bowl combine 1/3 third cup of flour, the cinnamon, and 1/2 cup sugar. Cut in 1/4 cup of the butter until mixture resembles coarse crumbs. Set aside.
Sift together the remaining flour, baking powder and salt. 
Place blueberries in a bowl and toss with 1 1/2 Tablespoons of the dry mixture. Set aside.
In another bowl, cream together remaining butter and sugar.  Beat in vanilla and egg until light and fluffy. Blend in lemon rind.
Stir into egg mixture the dry ingredients alternating with milk, beginning and ending with the dry. 
Spoon the stiff batter over the blueberries and fold in with a rubber spatula until just mixed. Turn into the prepared pan and sprinkle with the cinnamon mixture and the nuts. 
Bake 50-60 minutes. 
Cool for 30 minutes, then loosen the sides of the pan with a knife. Cover the pan with tin foil, invert to pop out the cake. Place cake plate on bottom and turn over so crumb side is on top.
10-12 servings.
Great served warm from the oven and even better in the afternoon with a cup of tea!


NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection. Below is what the original index card looks like which is why I'm trying to preserve those recipes worth keeping. Last week's recipe was Dill Dip.

I'm not sure who Maida is, but this may be a recipe from Maida Heatter, a famous pastry chef and cookbook author who was "discovered" by Craig Claiborne, the renowned food editor of the New York Times. 
I hope you enjoy!