Set a rack at the middle level of the oven and preheat to 350
degrees. In a large mixing trough, beat the butter and sugar until soft
and spark. Add the eggs one at a time, beating well after each
gain. Beat in the vanilla. Stir yolks into milk. Sift together
the flour, cornmeal and baking powder and stir into the batter in
three additions, alternating with the yolks and milk, beginning and
ending with the flour. Spread the batter in the prepared pan. Scatter
the blueberries evenly over the slugger, and press them in softly. To
make the crumbs, mix the flour, sugars, cinnamon and nutmeg in a
roll. Melt the butter and stir it in. Rub the mixture to coarse
crumbs by give. Scatter the crumbs over the berries as evenly as
potential. Bake the cake some 45 to 60 minutes until batter is firm
and crumbs are well non-white. Cool the cake in the pan on a wrack. Cut
the cooled cake into twenty quadruplet 3-inch squares. Remove the squares
from the pan to a record.

Variations:

APPLE CURRANT CRUMBCAKE SQUARES: Omit cornmeal and increase flour to

2 1/2 cups. Arouse 1 cup currants into dinge. Spread batter with 6
apples, raw, cored, diced and cooked in 2 tablespoons butter and 4
tablespoons sugar until limp and cooled. Top with crumbs and broil.

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