Blueberry Crumb Cake

makes about 8-10 servings

For the topping:

5 tablespoons unbleached all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 tablespoons unsalted butter, softened

For the cake:

2 cups minus 1 tablespoon unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

4 tablespoons unsalted butter, softened

3/4 cup granulated sugar

zest of 1 lemon

1 egg

1 teaspoon vanilla extract

1/2 cup organic 1% milk

2 1/2 cups fresh or frozen blueberries

1. Preheat the oven to 375 degrees. Grease the bottom and sides of a 9" springform pan with butter or cooking spray. Line the bottom of the pan with a parchment round. Set aside.

2. To make the topping, in a small bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Use a pastry blender, two forks, or your fingers to incorporate the butter into the flour mixture until large crumbles form. Set aside.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. In the bowl of an electric mixer, cream together the sugar, lemon zest, and butter until light and fluffy. Beat in the egg until combined. Then beat in the vanilla.

5. Reduce the speed to low and stir in about 1/3 of the flour mixture, followed by about 1/4 cup milk. Repeat, finishing with the flour mixture. Beat until just combined. Gently fold in the blueberries.

6. Spoon the batter into the prepped pan, and use the back of a spoon or rubber spatula to smooth out the top. Sprinkle evenly with the crumble topping.

7. Bake in the oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Remove from the oven and set on a wire rack. Let cool in the pan for 10 minutes. Then insert a knife around the edge of the pan to gently release the cake from the sides. Carefully flip the cake over to remove the pan bottom and parchment paper. Set the cake right-side up on the wire rack and allow to cool completely.