Preparation time: 15 minutes. Baking time: 40 to 45 minutes. Oven temperature: 375 degrees. Serves: 6 to 8. (One 8-inch square pan.)

1/4 c. (1/2 stick) soft butter
1/2 c. granulated sugar
1 egg
1 tbsp. fresh lemon juice
1/4 tsp. grated lemon peel
1/8 tsp. ground nutmeg
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. milk
2 c. (1 pt.) fresh blueberries or frozen, unsugared blueberries

TOPPING:

1/2 c. granulated sugar
1/3 c. all-purpose flour
1/4 c. (1/2 stick) soft butter

1. In large mixing bowl, cream butter and sugar. Beat in egg, lemon juice, lemon peel and nutmeg.

2. Combine flour, baking powder and salt. Blend into creamed mixture alternately with the milk.

3. Butter an 8-inch square pan. Spread cake mixture into the pan. Sprinkle blueberries evenly over the top.

4. In a small bowl, combine the topping ingredients until the mixture resembles coarse crumbs. Sprinkle mixture over the blueberries.

5. Bake at 375 degrees for 40 to 45 minutes or until top is golden and wooden skewer inserted in the center comes out clean.

6. Serve warm with slightly sweetened whipped cream, if desired.

TIPS: This dessert can be made with other fresh berries such as sliced strawberries or whole raspberries.