adapted from Alton Brown Good Eats
For the cake
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
3 tablespoons butter, softened
1 1/4 cups sugar
1 egg
1/2 cup milk
2 cups fresh blueberries
For the crumb topping
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3 tablespoons cold butter, cubed
Preheat oven to 375°F. Prepare an 8x8 inch baking dish with nonstick spray. Sift dry ingredients in a large bowl and set aside. In a stand mixer, beat butter and sugar until light and fluffy. Beat in egg. Alternately add flour mixture and milk to mixer a third at a time. Remove from mixer and fold in blueberries by hand. Spread in baking dish.
Combine all crumb topping ingredients in a medium bowl and use your fingers or a fork to mix until it looks like clumpy sand. Sprinkle evenly on top of blueberry mixture. Bake for 55 or 60 minutes or until toothpick inserted in the middle comes out clean.
