Blueberry Crumb Cake Squares

½ pound unsalted butter, softened

1½ cups granulated sugar

3 whole eggs

3 egg yolks

2 teaspoons vanilla extract

1 teaspoon lemon extract

¼ cup milk or buttermilk

2½ cups all-purpose flour

2 teaspoons baking powder

2 teaspoons lemon zest

½ teaspoon salt

1 quart blueberries

Crumb topping

2 cups all-purpose flour

¼ teaspoon salt

½ cup granulated sugar

½ cup brown sugar

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

12 tablespoons unsalted butter, melted

Optional glaze

1 cup powdered sugar

1 tablespoon milk

Dash of nutmeg

Set rack to middle of oven, heat to 350 degrees. Butter a 9-by-13-inch baking dish.

In a large mixing bowl, beat butter and sugar until soft and light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon extracts.

In a separate bowl stir together the yolks and milk.

In another bowl sift together flour, baking powder and salt and add to butter-sugar mixture in three additions alternating with the yolks and milk and beginning and ending with flour. Spread batter into prepared pan; scatter blueberries over batter and press in gently.

For topping: Combine flour, salt, granulated sugar, brown sugar, cinnamon and nutmeg. Stir in melted butter and toss with fork until crumbly. Scatter crumbs over berries evenly; bake 50-60 minutes until firm and crumbs are golden. Cool in pan on rack.

For glaze: Put powdered sugar, milk and nutmeg in a bowl and stir to a smooth consistency. Drizzle glaze over cooled cake.

Serves 15.

Nutrition values per serving: 450 calories, 23 g fat (16 g saturated), 56 g carbohydrates, 2 g fiber, 6 g protein, 140 mg cholesterol, 210 mg sodium.