From the Bakery

Last week, Harris Teeter had both blueberries and Martha White muffin mix on sale. I picked up both, then found a recipe for Blueberry Crumb Cake on the back of the package. I made a few changes (don't I always?) and here is what I came up with. It's delicious!

Blueberry Crumb Cake

1/2 stick butter
1/2 cup flour
1/2 cup sugar
1/2 cup chopped pecans

2 packages Martha White Pound Cake muffin mix
1 cup milk
finely grated zest of 1 lemon

1 6-oz. package fresh blueberries

With a fork or pastry blender, combine cold butter with flour and sugar until well blended and mixture resembles coarse crumbs. Stir in pecans.

Combine both packages muffin mix with milk and lemon zest - stir just until moistened. Do not over mix. Pour into greased 9" square baking pan. Sprinkle blueberries evenly on top. Sprinkle crumb topping evenly over berries. Bake at 350 for 50 - 60 minutes, or until done. (Toothpick inserted in center will come out clean, and topping will be lightly browned.)