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Crumb-topped Blueberry Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRUMB-TOPPED BLUEBERRY CAKE
 Categories: Cakes
      Yield: 16 Servings
 
      2 c  All-purpose flour
    2/3 c  Sugar
      3 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      2    Eggs
      1 c  Milk
    1/2 c  Butter or margarine, melted
      2 tb Lemon juice
      2 c  Fresh blueberries *
    2/3 c  Sugar
    1/2 c  All-purpose flour
    1/2 ts Cinnamon
      4 tb Soft butter or margarine
      1 c  Chopped walnuts
 
  * if using frozen berries, thaw
  
  CRUMB TOPPING:  In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t.
  cinnamon, 4 T. 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 luquid 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 degrees for 40 to 45 minutes.
  Serve warm.
 
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