Blueberry Crumb Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.8 teaspoon baking soda 
• 15 ounces blueberries fresh
• 0.8 cup plus 2 tablespoons butter unsalted cold cut into 1/2-inch cubes
• 0.8 teaspoon cinnamon 
• 2 large eggs lightly beaten
• 3 cups flour all-purpose
• 0.3 teaspoon rounded nutmeg freshly grated
• 0.8 teaspoon salt 
• 1 cup cup heavy whipping cream sour
• 1 cup sugar 
• 1.5 teaspoons vanilla 

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• baking pan
• skewers

Directions

1. Preheat oven to 375°F.
2. Whisk together flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Blend 1 1/2 sticks butter into flour with your fingertips or a pastry blender just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
3. Transfer 1 1/2 cups flour mixture to another bowl for crumb topping.
4. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar to crumb topping, then blend with your fingertips until large lumps form.
5. Whisk together eggs, sour cream, and vanilla, then add to remaining flour mixture, stirring until just combined. Fold in blueberries and spread batter, distributing berries evenly, in a buttered 13- by 9- by 2-inch baking pan.
6. Sprinkle batter evenly with crumb topping.
7. Bake in middle of oven until cake is golden and a wooden pick or skewer inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 20 minutes before cutting.
8. • This crumb cake is best eaten the day it is made.