Blueberry Kuchen

I did not use the lemon zest and it was still delicious although I think it would be very good with it.

1 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon peel (optional)
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
2/3 c. milk
1/4 c. butter, melted
1 egg, beaten
1 tsp. vanilla
2 c. blueberries, fresh or frozen

Topping:
3/4 c. sugar
1/2 c. flour
1/4 c. butter, melted

1. Preheat oven to 350 F.
2. Grease 9x13 pan.
3. In large bowl, sift together flour, sugar, baking powder, lemon peel, nutmeg, cinnamon, and salt.
4. Add the milk, melted butter, egg, and vanilla. Beat until well blended. Pour into pan.
5. For the topping, combine the sugar and flour, then add melted butter and mix with fork until crumbly.
6. Sprinkle blueberries over the cake batter and then sprinkle the topping over the blueberries.
7. Bake for 40 min. Serves 12.

Sour Cream Rhubarb Cake

1 1/2 c. sugar
1/2 c. melted butter
1 egg
1 c. sour cream
1 tsp. vanilla
1 tsp. baking soda
2 c. flour
1 1/2 c. rhubarb

Topping:
1/3 c. sugar
1 tsp. cinnamon

1. Preheat oven to 350 F.
2. Grease 9x13 pan and set aside.
3. Melt butter and allow to cool a bit.
4. In large bowl, combine sugar, butter, egg, sour cream and vanilla. Mix well.
5. Stir in the baking soda and flour.
6. Fold in rhubarb.
7. Spread batter in pan.
8. In small bowl, combine the sugar and cinnamon. Sprinkle over the batter and bake for 40-45 min.