Cake
2 cups cake flour (255g)
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
4 tbls room temp unsalted butter (57g)
3/4 Cup Sugar (149g)
1 large egg
1/2 Cup whole milk (120g)
3 Cups Blueberries (425g)
Topping
1/2 Cup Sugar (99g)
1/3 Cup Cake flour (43g)
1/2 tsp grated nutmeg
4 tbls cubed and chilled unsalted butter (57g)
Preheat oven 375
Spray a 9x9 glass pan
In mixing bowl whisk flour, baking powder, salt and ginger.
In bowl of stand mixer with paddle attachment, beat together the butter and sugar till light and fluffy.
Add egg and beat until incorporated
Add 1/3 of the flour mixture and beat on low till incorporated
Add 1/3 of the milk and beat until incorporated
Repeat till all of the flour and milk are incorporated
Stir in the blueberries
Pour into prepared pan
Topping
In a small bowl combine the sugar, flour and nutmeg
Add the butter and work using a fork or fingers to combine until it has a crumb-like texture
Sprinkle the mixture on top of the cake
Bake 35 minutes until golden in color