Blueberry Crumble Cake 
3-3/4 cups all-purpose flour, divided 
¾ teaspoon baking powder 
¾ teaspoon baking soda 
¾ teaspoon ground cinnamon 
½ teaspoon salt 
¼ teaspoon ground nutmeg 
1 cup + 2 tablespoons butter, at room temperature 
1-3/4 cups granulated sugar 
4 eggs 
3 tablespoons lemon juice 
2 teaspoons grated lemon zest 
1 cup buttermilk, at room temperature 
1 package (12 oz.) frozen blueberries, thawed and drained 
Crumb Topping 
2 cups all-purpose flour 
2/3 cup packed brown sugar
½ teaspoon ground cinnamon 
2/3 cup butter, melted 
Glaze 
½ cup confectioner's sugar 
1 tablespoon lemon juice
Preheat oven to 350º. Butter and flour 9"x3" spring form pan (shiny, not dark).
 Combine 3-1/2 cups flour with next 5 ingredients; reserve. At high speed beat 
butter and sugar until fluffy, 3 minutes. Reduce speed to medium; beat in
 eggs one at a time, 2 minutes. Reduce speed; add juice and zest. Alternately 
beat in flour mixture and buttermilk; beat on medium-high 1 minute. Reserve 
1 cup batter; spread remaining in pan. Toss blueberries with remaining flour.
 Sprinkle blueberries over batter; spread reserved batter over blueberries. 
Bake 55 minutes; cool 5 minutes. 
TOPPING: Combine all ingredients until large crumbs form; sprinkle over cake.
 Bake 25-30 minutes. Cool on rack 30 minutes. Remove side of pan; cool completely. 
GLAZE: Combine ingredients; drizzle over cake. Makes 16 servings.