Topping

3.5 oz sugar

1.5 oz cake flour

1/2 tsp nutmeg, freshly grated

4 tablespoons unsalted butter, chilled and cubed

Cake

9 oz cake flour

1 tsp baking powder

1/2 tsp kosher salt

4 tablespoons unsalted butter, left at rooom temperature for 30 minutes

5.25 oz sugar

1 large egg

1/2 cup whole milk

15 oz fresh blueberries

Make the Topping

Combine the sugar, flour and nutmeg in a small bowl, then work in the butter using a fork or pastry blender. Work the mixture until it has a crumb-like texture. Set aside for later.

Make the Cake

Heat the oven or Smoker to 375 degrees F.

Spray a glass baking dish wit non-stick cooking spray and set aside.

Beat together the butter and sugar in a stand mixer using the paddle attachment on medium speed until light and fluffy, about 1 minute. Reduce the speed and thouroughyl incorporate the egg. Reduce the speed to low and add one-third of the flour mixture. Once incorporated, add one-third of the milk. Repeat until all ingredients are combined.

Gently stir in the blueberries and pour the mixutre into the prepared baking dish. Sprinkle on the topping.

Bake/grill for 45 minutes or until golden. Cool for 30 minutes before serving.