Preparation

• Preheat oven to 350º F. Spray a 9-inch springform pan with non-stick cooking spray with flour.
• Prepare crumb topping by mixing the sugar, flour, and butter together in a small bowl well with a fork and set aside. The mixture should be sandy and then start to form small clumps.
• In a small bowl, whisk together flour, baking powder and salt and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
• Spread batter evenly into prepared pan. Sprinkle with crumb topping.
• Bake at 350º for 45-55 minutes or until a toothpick inserted into the center comes out clean. The center should be 210 degrees F. with an instant read thermometer.
• Whisk together powdered sugar and lemon juice to create a thin glaze.
• Cool the cake 10 minutes in the pan, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving.