delicious blueberry goooooodness!

i made this when my in-laws were here. (don't you know i try to show off my impressive cooking skills to anyone who eats?!?!) this was sooo good, and it was still delicious the next day. but alas, i had to use frozen blueberries because sadly, i have very alkaline soil. poo.

Blueberry Crumb Cake
From Baking from My Home to Yours by Dorie Greenspan

For the crumbs
-5 tablespoons unsalted butter, at room temperature
-1/4 cup sugar
-1/3 cup (packed) light brown sugar
-1/3 cup all purpose flour
-1/4 teaspoon salt
-1/2 cup chopped walnuts (i left theses out, we don't eat nuts in this house, lol)

For the cake
-1 pint (two cups) blueberries (preferably fresh, or frozen, not thawed)
-2 cups plus 2 teaspoons all purpose flour
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon slat
-1/4 teaspoon cinnamon
-1/8 teaspoon fresh grated nutmeg
-2/3 cup sugar
-Grated zest of 1/2 lemon or 1/4 orange (i used orange)
-3/4 stick (6 tablespoons) unsalted butter, at room temperature
-2 large eggs, at room temperature
-1 teaspoon vanilla extract
1/2 cup buttermilk

---center a rack in the oven and preheat to 350 degrees F. butter an 8 inch square pan and put it on a baking sheet.
---to make the crumbs--- put all the ingredients except the nuts into a food processor and pulse until the micture forms clumps and curds and holds together when pressed. scrape the topping into a bowl, mix in the nuts, and press a piece of plastic wrap against the surface. (covered well, the crumb mix can be refrigerated for up to three days.)
---to make the cake--- using your fingertips, toss the blueberries and 2 teaspoons of the flour together in a small bowl just to coat the berries; set aside. whisk together the remaining two cups flour, the baking powder, baking soda, salt, cinnamon, and nutmeg.
-working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about three minutes. add the eggs one by one, beating for one minute after each addition, then beat in the vanilla extract. dont be concerned if the batter looks curdled- it will soon smooth out. reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in three parts, and the buttermilk in two (begin and end with the dry ingredients). you will have a thick, creamy batter. with a rubber spatula gently stir in the berries. scrape the batter into the buttered pan and smooth the tip gently with the spatula. pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces. there's no need to try to get even pieces- these are crumbs, they are meant to be lumpy. scatter the crumbs over the batter, pressing them down ever so lightly.
-bake for 55 to 65 minutes, or until the crumbs are golden and a thin knife inserted into the middle of the cake comes out clean. transfer to a rack and cool until it is just warm or until it reaches room temperature.