Berry Crumble Cake

Ingredients 

• 1¼ cups sugar 
• 2 tablespoons cornstarch 
• ¼ cup blueberries, thawed if frozen 
• 1 tablespoon lemon juice 
• ¾ cup all purpose flour 
• 1½ teaspoon baking powder 
• ½ teaspoon cinnamon 
• 1/8 teaspoon mace 
• ½ cup unsalted butter, softened 
• 1 egg, lightly beaten 
• ½ cup low fat milk 
• ½ teaspoon vanilla extract 
• 2 tablespoons almonds 
• ¾ lb. sweetened frozen strawberries, thawed and pureed 

Preheat oven to 350°F. Combine ½ cup sugar, cornstarch, water and blueberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine ½ cup flour, ½ cup sugar, baking powder, 
cinnamon and mace in a food processor or mixing bowl. Cut the butter in half, until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended. 
Spread half the batter in an 8 inch baking pan. Spread blueberry filling evenly over batter. Spread remaining batter over filling. 
Combine remaining flour and sugar in a food processor or mixing  bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until a tester comes out clean when inserted in center. 
Serve cake in a pool of strawberry sauce. 

Serves 8.