Blueberry Breakfast Cake

INGREDIENTS

2 cups

all-purpose flour (approximately 9 ounces)

1/2 cup

sugar

2 tsp

baking powder

egg, lightly beaten

1/2 cup

milk

1/4 cup

butter or margarine, softened (NOT melted)

1 tsp

grated lemon peel

2 cups

fresh or frozen blueberries

!For the topping:

1/3 cup

sugar

1/4 cup

all-purpose flour

1/4 cup

finely chopped walnuts (I used ground hazelnuts I had in the freezer)

1/2 tsp

ground cinnamon

3 tbsp

cold butter or margarine

!For the drizzle: (optional)

1/2 cup

powdered sugar

2 tbsp

milk (more or less to get to a drizzling consistency)