Blueberry Lemon Crumb Cakes

Ingredients

• 3/4 cup (96g) all purpose flour
• 1/3 cup (66g) granulated sugar
• 2 tablespoons (25g) packed brown sugar
• 1/8 teaspoon fine sea salt
• 4 1/2 tablespoons (64g) cold, unsalted butter, cubed
• 1 1/4 cups (59g) all purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 3/8 teaspoon fine sea salt
• 6 tablespoons (85g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• zest of two medium lemons
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure lemon extract
• 1/3 cup (78ml) whole milk, room temperature
• 1/4 cup (57g) sour cream, room temperature
• 1 cup (170g) blueberries
• 1 teaspoon all purpose flour (for blueberries)
• 1 tablespoon (14g) cream cheese, softened
• 1 tablespoon (14g) unsalted butter, melted
• 3/4 cup (85g) powdered sugar, sifted
• 1 pinch fine sea salt
• 2-3 tablespoons (30-45ml) fresh lemon juice