To begin, preheat your oven to 350 degrees.

In a bowl, stir together the flour, cornmeal, baking soda, salt, and nutmeg.

Stir in the chopped pecans. Set this aside for now.

In your mixing bowl, beat together the butter and brown sugar until it is fluffy.

Mix in the egg yolks, vanilla extract, lemon zest, and milk.

Add in the dry mixture and stir until it is just combined.

Gently fold in the blueberries.

Prepare a 9-inch square baking pan by coating it with butter, or spraying it with baking spray.

Spread the thick batter evenly into the pan. Set this aside while you prepare the topping.

In a bowl, combine the flour and brown sugar. I find mixing this with a fork to work best. Break up any brown sugar lumps.

Add in the melted butter and mix with the fork until a crumbly mixture has formed and there is no more visible dry flour.

Sprinkle this all over the top of the batter.

Bake for 40-45 minutes, or until a wooden pick tests done in the center.

Cool for at least 15 minutes before cutting.

This cake is great by itself at room temperature, or warm with some vanilla ice cream.