Blueberry Kuchen

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Blueberry Kuchen - ButterYum

My dearest friend is wonderful in the kitchen, so when she sent me this recipe and insisted I make it, I knew it would be fabulous.  It's comprised of 3 layers, a lemon and nutmeg scented cake base, a luscious blueberry middle, and a sweet crumb topping.  Delish, and it takes less than an hour to make. 
Blueberry Kuchenmakes one 9x13 panadapted from Taste of HomePrintable Recipe 
For the cake:1 1/2 cups all-purpose flour3/4 cup granulated sugar2 teaspoons baking powder1 1/2 teaspoon grated lemon zest (yellow parts only, no white)1/4 teaspoon of freshly grated nutmeg (or 1/2 teaspoon dried)1/4 teaspoon table salt2/3 cup milk4 tablespoons unsalted butter, melted1 egg1 teaspoon pure vanilla extract2 cups fresh or frozen blueberries (I used frozen)
For the topping:3/4 cup granulated sugar1/2 cup all-purpose flour4 tablespoons unsalted butter, melted
To make the cake:Preheat oven to 350F.  Spray a 9x13-inch pan with non-stick baking spray.  In the bowl of a stand mixer, combine the dry ingredient; mix just until combined.  Add milk, butter, egg, and vanilla; beat on medium speed for about 2 minutes.  Pour into prepared pan.  Spread blueberries on top of cake batter.  
To make the topping:In a small bowl, combine topping ingredients together with a fork until crumbles form..  Sprinkle crumbles evenly over blueberries.  Bake in preheated oven for 40 minutes.