Blueberry Buttermilk Cake


+for the crispiness:
°5 tsp unsalted butter.
°of 50 g sugar.
°60 g brown sugar.
°40g flour.
°1/4 teaspoon(s) of salt.
°75g chopped walnuts.
+for the cake:. 
°500 ml blueberries.   
°240 g + 2 teaspoon(s) of flour.
°2 teaspoons of baking powder
°1/2 teaspoon(s) baking soda.
°1/4 teaspoon(s) of salt.
°1/4 tsp cinnamon.
°1/8 teaspoon(s) freshly grated nutmeg.
°130 g of sugar.
°the grated zest of 1 lemon.
°6 tsp unsalted butter.
°2 egg 
°1 tsp vanilla
°125 ml buttermilk
* Methods :

1.Preheat oven 350 F (180 C) and placing rack in the middle of the oven.
2. Butter an 8" square springform pan 
3. The crisp:
4.Put all the ingredients except the nuts in a food processor and pulse until you get little balls of dough, the size of peas.
5.Adding chopped walnuts also blend well.
6.Refrigerate to ready to use.
7.For cake:
8.In a bowl, put the blueberries and coat them well with 2 teaspoons of flour. To book.
9.In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
10.In the mixing bowl, cream the sugar, lemon zest and butter until the mixture is creamy and light.
11.Add the eggs one by one, then the vanilla extract and mix well.
12.Add the dry ingredients alternately with the buttermilk and mix well.
13. Gently fold in the blueberries with a spatula.
14.Pour the mixture into the reserved pan, then scatter the crisp mixture evenly over the top.
15. Bake 55 to 65 minutes or until top of cake is golden brown and toothpick inserted in center comes out clean.
16. Leave to cool on a wire rack before cutting into portions.

Enjoy !