Blueberry Crumb Cake

This old-fashioned crumb cake will brighten even the glummest
morning.
For the cake:
1 1/4 cups (310 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) baking soda
A pinch of salt
1/2 cup (125 ml) butter at room temperature
3/4 cup (180 ml) sugar
1 egg
1 tsp (5 ml) vanilla extract
1/3 cup (80 ml) milk
1 cup (250 ml) fresh or thawed frozen blueberries

For the topping:
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) packed brown sugar
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) freshly grated nutmeg
2 Tbs (30 ml) cold butter
cut into small pieces
1/4 cup (60 ml) chopped walnuts or pecans

To make the cake, combine the flour, baking powder, baking soda,
and salt in a mixing bowl. In a separate bowl, beat the butter and
sugar until smooth and creamy. Add the egg and vanilla and beat
until combined. Beat in the dry ingredients, alternating with the
milk, until blended. Spread into a greased 8-inch (20 cm) square
baking dish and sprinkle with the blueberries. Set aside.
To make the topping, combine the flour, brown sugar, cinnamon, and
nutmeg in a mixing bowl. Cut the butter in with a pastry blender or
pair of dinner knives until the mixture resembles coarse crumbs.
Stir in the nuts. Sprinkle the topping over the blueberries and
bake in a preheated 350F (180C) oven until a toothpick inserted in
the center comes out clean, about 45 minutes. Serves 6 to 8.

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