BLUEBERRY CRUMB CAKE:

2 cups blueberries
2 1/3 cups 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
1/2 cup milk
Finely grated rind of 1 lemon
Dry bread crumbs
1/2 cup finely chopped walnuts

Pick over and wash the berries. Drain in a sieve and turn them in a single layer onto a towel. Pat dry with a second towel and set aside to dry thoroughly.

Preheat oven to 375 degrees.

In a small bowl, combine 1/3 cup flour, the cinnamon and 1/2 cup sugar. Cut in 1/4 cup of the butter until the mixture resembles coarse crumbs. Set aside.

Sift together the remaining flour, the baking powder and salt. Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons of the dry ingredients. Toss gently. Set aside.

Cream the remaining 1/4 cup butter with the remaining 3/4 cup sugar. Beat in the vanilla and the egg very well until the mixture is light and fluffy.

Stir in remaining dry ingredients alternately with the milk, starting and ending with the dry. Stir in the rind.

Spoon the stiff batter over the blueberries and, with a rubber spatula, fold until just mixed. Turn into a buttered 9-inch square pan that has been dusted with dry bread crumbs. Spread evenly.

Sprinkle with the nuts and then the cinnamon topping. Bake 50 minutes or until done. Allow to cool in the pan on a rack for 30 minutes. Loosen with a knife around the sides, place a large sheet of aluminum foil over the cake and invert onto a rack. Place cake plate over bottom and invert again so that the crumb side is up. Yield: 9 to 12 servings.