Blueberry Crumb Cake by Emily Weinstein, NYT Cooking

Time: About 2 hours

Get full recipe👇🏻
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
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon freshly grated nutmeg
⅔ cup sugar
Grated zest of 1/2 lemon or 1/4 orange
¾ stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk

For the Crumb:

5 tablespoons unsalted butter, at room temperature
¼ cup sugar
⅓ cup (packed) light brown sugar
⅓ cup all-purpose flour
¼ teaspoon salt
½ cup chopped walnuts