Instructions
Place the brown sugar, white sugar, flour, cinnamon, nutmeg and butter in the workbowl of a food processor and pulse until the mixture resembles coarse crumbs (or work the butter into the other ingredients by hand). Set aside.
2 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon grated fresh lemon peel
1/2 cup milk
1 teaspoon vanilla extract
6 tablespoons butter
1/2 cup sugar
1 large egg
1 cup blueberries
Preheat the oven to 375 degrees. Lightly grease an 8-inch square or 9-inch round cake pan. Mix the flour, cornstarch, baking powder, salt and lemon peel in a bowl and set aside. Mix the milk and vanilla extract and set aside. In the bowl of an electric mixer set at medium speed, cream the butter and sugar together for or until light and fluffy. Add the egg and blend it in. Add the dry ingredients alternating with the milk mixture, beating ingredients until smooth. Stir in the blueberries. Spoon the batter into the pan. Top with the streusel. Bake for or until a cake tester inserted into the center comes out clean. Let cool.