On St.Patrick's Day, the Tuesdays with Dorie (TWD) group was accepting new members! I signed up but, I'm still not sure if it's official yet, but I decided to start anyways! This is my first TWD post and i look foward to posting a new recipe every tuesday! This weeks recipe was Blueberry Crumb Cake. I enjoyed this cake a lot. Its really good to have for breakfast or even for a midday snack with tea or coffee. =) I love any kind of sweet with blueberries. Lets begin with the recipe!Preheat oven to 350 degrees and place the rack at the middle position in the oven. Butter an 8-inch square pan and put it on a baking sheet. To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap against the surface. Refrigerate until needed. (Covered well the crumb mix can be refrigerated for up to 3 days.) To make the cake: Using your fingertips, toss the blueberries and 2 tsp of the flour together in a small bowl just to coat the berries; set aside. Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces — these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter, pressing them down ever so slightly. Bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.