| 1 | Prepare walnut streusel: mix ?cup of finely chopped walnuts, ?cups firmly packed brown sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon with the 2 tablespoons melted butter or margarine. |
| 2 | Pat about half the streusel into a greased, flour-dusted 9-inch tube pan or layer cake pan with a removeable bottom; set aside. |
| 3 | In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. |
| 4 | Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. |
| 5 | Gently stir in blueberries. |
| 6 | Beat egg lightly with milk and vanilla; stir into berry mixture just until combined. |
| 7 | Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter. |
| 8 | Bake in a 350 degree oven until a pick inserted in center comes out clean (45 to 60 minutes). |
| 9 | Let cool in pan for 20 minutes, then remove pan sides. |
| 10 | Dust with powdered sugar. |
| 11 | Serve warm or cool. |
| 12 | recipe by : sunset fresh produce a to z - page 16 |
