My friend Rainbow brought me a meyer lemon from her family's lemon tree in California. The fragrant lovely lemon was so welcome in this grey Chicago January. So I made a version of this delicious cake, substituting some Michigan blueberries that I froze last summer for the huckleberries and using the meyer lemon for the zest called for. Also, I only had almonds on hand so I used those, rather than pecans, in the crumble. They worked ok, but a fattier nut, like a walnut, would work better.
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