Blueberry Crumb Cake by Emily Weinstein, NYT Cooking

Time: About 2 hours

Get full recipe๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/1015511-blueberry-crumb-cake

INGREDIENTS

For the Cake:

1 pint (2 cups) fresh blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
ยฝ teaspoon baking soda
ยผ teaspoon salt
ยผ teaspoon cinnamon
โ…› teaspoon freshly grated nutmeg
โ…” cup sugar
Grated zest of 1/2 lemon or 1/4 orange
ยพ stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
ยฝ cup buttermilk

For the Crumb:

5 tablespoons unsalted butter, at room temperature
ยผ cup sugar
โ…“ cup (packed) light brown sugar
โ…“ cup all-purpose flour
ยผ teaspoon salt
ยฝ cup chopped walnuts

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