Blueberry Crunch Cake

1 1/4 c. all-purpose flour, divided

2/3 c. sugar, divided

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 c. milk

1/3 c. vegetable oil

1 T. lemon juice

1 c. fresh blueberries

1/4 tsp. cinnamon

1/2 c. chopped pecans

2 T. butter or margarine, softened

Combine 1 c. flour, 1/3 c. sugar, baking powder, and salt, and set aside.

Combine egg, milk, oil, and lemon juice, and stir into flour mixture, mixing well.

Pour batter into a greased 9-inch tart pan or a greased 8-inch square pan. Top with blueberries.

Combine remaining 1/4 c. flour and 1/3 c. sugar with remaining ingredients, and sprinkle mixture over blueberries. Bake at 350º for 40 minutes.

From the June 2003 issue.

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