Place top oven rack in the center position and pre-heat oven to 375°F. Grease an 8”x8” baking pan with some melted butter or non-stick cooking spray and set aside.

Prepare the lemon crumb topping by combining the sugar, all-purpose flour, lemon zest, and unsalted butter in a mixing bowl. Stir with a fork to combine, cutting the butter with the tines until it is broken down into small pieces and the mixture achieves a crumb-like texture, as shown. Set aside.

Tip: You can also use clean fingers to break up the butter and incorporate it into the mixture.

For the batter, combine the flour, baking powder, and salt in a large mixing bowl and stir to combine. Set aside.

Cream three-quarters cup white sugar with a quarter-cup unsalted butter in another large mixing bowl.

Add the egg and beat until blended, then add the milk and lemon juice and continue blending until thoroughly combined. Use a spatula to scrape the sides of the bowl, as needed, throughout this process.

Gradually beat the dry ingredients into the wet ingredients until completely incorporated into the batter, as shown.

Fold in the blueberries and lemon zest with a spatula until evenly distributed throughout. Then pour the batter into the prepared baking dish and spread into an even layer.

Add the lemon crumb mixture on top and spread into an even layer, as well.

Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until golden brown on top and a toothpick inserted in the center of the cake comes out clean. Do not overbake.

Notes: Check after 20 minutes and adjust final cook time accordingly. If the top browns before the cake is baked through, loosely cover with aluminum foil for remainder of bake time to prevent further browning.

Remove from oven and cool completely. If desired, sprinkle with some powdered sugar, as shown, right before serving. Enjoy!