Blueberry Crumb Cake

1 3/4 cup flour

2 tsp baking soda

pinch salt

pinch nutmeg

2 cups fresh blueberry

1 cup milk

4 oz butter

2/3 cup sugar

1 whole egg

1 yolk

1 tbsp vanilla

 

Crumb Topping:

 

1/2 cup brown sugar

1/2 cup flour

3 oz butter

 

Beat butter and sugar until light and fluffy. Add eggs, one at a time. Beat in vanilla. Add dry ingredients and slowly pour in milk while mixing on low speed. Fold in blueberries. Pour into a 8" baking dish. Combined crumb ingredients in a small bowl. Rub the butter between fingers to break up into pea size pieces. Sprinkle crumb topping over batter. Bake at 350 for 45-55 minutes.