2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1 tablespoon lemon zest
2 cups blueberries, fresh or frozen
1/2 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter, melted
1 cup powdered sugar
1-2 tablespoons lemon juice
Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
Prepare crumb topping and set aside.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
Spread batter evenly into prepared pan. Sprinkle with crumb topping.
Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.
Whisk together powdered sugar and lemon juice to create a thin glaze.