Blueberry Crumb Cake

Blueberry Crumb Cake (Adapted from Baking From My Home To Yours)

For the topping

5 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts

For the cake

1 cup plus 2 teaspoons all-purpose flour, divided
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
2/3 cup granulated sugar
finely grated zest of 1 lemon
6 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups blueberries - fresh or frozen (do not thaw)

Preheat oven to 350

To make the topping

In a food processor, add butter, sugars, flour and salt. Pulse the ingredients together just until the mixture forms moist clumps. Scoop the mixture into a small bowl and stir in walnuts. Cover and chill in the refrigerator until needed.

To make the cake

In a medium bowl, whisk together 1 cup all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large mixing bowl, add granulated sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and beat until light and fluffy. Add the eggs, one at a time, beating until well combined. Add the flour mixture and the buttermilk alternately, beginning and ending with the dry ingredients.

In a small bowl, toss together the blueberries and 2 teaspoons all-purpose flour. Add the blueberries into the batter and fold just until combined. Scoop the mixture into an 8" baking dish coated with nonstick spray. Remove the crumb mixture from the refrigerator and break it into irregular pieces all over the top of the batter - lightly press them down to adhere.

Bake until the crumbs on top are golden and a toothpick placed in the center comes out mostly clean - about 55 to 65 minutes. Remove and place on a wire rack to cool completely.

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