2 c. fresh blueberries
2 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 tsp. vanilla
3/4 c. sugar
1 egg
1/2 c. milk
Rind of 1 lemon, finely grated
1/2 c. walnuts, chopped med. fine

Pick over and wash blueberries in a large bowl of cold water. Drain and turn out on towel. Pat lightly to dry, set on single layer on towel. Sift together flour, baking powder and salt. Place blueberries in large bowl. Sprinkle with 1 1/2 tablespoons sifted ingredients. Using rubber spatula, toss and turn gently to flavor the blueberries without crushing them. Set aside blueberries and dry ingredients.

In small bowl of electric mixer, cream butter. Add vanilla and sugar; beat 1 minute. Add egg and beat 1 more minute. On lowest speed alternately add remaining sifted dry ingredients in three additions and milk in two additions, scraping bowl and beating only until smooth after each addition.

Remove from mixer and stir in lemon rind. Batter will be stiff. Pour it over blueberries. With spatula, gently fold together until just mixed.

Grease 9" square baking pan, coat well with fine dry bread crumbs on bottom and sides. Turn batter into prepared pan. Spread smoothly. Sprinkle walnuts over top, then sprinkle topping over nuts. Bake 50 minutes at 375 degrees or until top is well browned. Cool in pan about 30 minutes. Cut around sides to loosen cake. Can be served warm.