Blueberry crumb cake
Several months ago I made  Country Apple Crumb Cake. I wanted to try the same recipe with fresh blueberries, so I did. It turned very good and much better than with apples. Essentially, it's the same recipe, only I used blueberries. I think, I can use frozen berries in a winter time. This cake is delicate and delicious compliment to a herb tea or lemonade. It's really classy.
Servings: 12

Cake
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter, softened
6 ounces cream cheese, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla
1 lemons, zest of, grated

2 cups fresh blueberries (I think, you can use frozen ones in a winter time)
Crumb Topping
3/4 cup flour
3/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons butter, cut into 1/4 inch pieces

Directions
Heat oven to 350 degrees.
Lightly butter a 9 inch square pan and dust with flour (you can also use nonstick spray).

For the cake, sift the flour, baking powder, and salt into a medium bowl; set aside.
With an electric mixer, cream the butter (1/2 cup) and cream cheese in a large bowl.
Gradually add in the sugar, 1/2 cup at a time.
Add in the eggs one at a time, beating well after each addition.
Add the flour mixture, a third at a time, blending well after each addition.
Add the vanilla and lemon zest.
Pour the batter into the prepared pan and smooth it with a spoon. Sprinkle with blueberries

To finish the topping, combine the flour, sugar, cinnamon, and salt in a large bowl.
Rub the butter into the dry ingredients until you have uniform crumbs.
Sprinkle crumbs over the blueberries,

Bake the cake on the center rack for 50-60 minutes. When the cake is done,it will pull away from the sides and the top will be golden brown.
Cool the cake in the pan on a wire rack.