Blueberry crumble 'cake' — Belinda Jeffery

Ingredients

• 240g plain flour
• ½ cup (110g) caster sugar
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 100g cold unsalted butter, cut into small chunks (approx. 1cm)
• 1 tablespoon caster sugar, extra
• 20g cold unsalted butter, extra, cut into tiny cubes
• 1 extra-large egg (about 70g)
• ½ cup (125ml) sour cream
• 1 teaspoon vanilla extract
• 250g blueberries (fresh or frozen)
• Icing sugar, for dusting
• Softly whipped cream, or good vanilla bean ice cream, to serve