1. 1. Preheat the oven to 350 F (180 C).
   2. Spray an 8″x8″ 2″ tall cake pan with cooking spray, then make a parchment sling. To do this, cut 2 pieces of parchment the width of your baking pan. Lay them on the bottom of the pan, one covering two sides, and the next one covering the remaining two sides.
   3. Make the streusel
      • To make the streusel, In a small bowl, mix the flour and brown sugar together until the sugar is evenly distributed in the flour.
   4. • Pour in the melted butter, then use a fork to toss the ingredients together. Stir everything together until the crumbs start to form.
      • Cover the bowl, and refrigerate the mixture until you’re done prepping the cake.

Make the cake:

1. 1. Mix the dry ingredients: Whisk to combine the flour, baking powder, baking soda, salt, and nutmeg in a small bowl.
   2. Combine the sugar and lemon zest into a stand mixer bowl (or use a hand mixer) and rub the zest into the sugar between your fingers for about 30 seconds. In that time, you’ll release more of the lemon’s essential oils, so you’ll get more lemon flavor.
   3. Add the butter to the mixer bowl with the lemon sugar. Beat everything for 2-3 minutes until it is light and fluffy.
   4. Add in the egg to the butter mixture, then beat to combine until everything is smooth.
   5. Scrape down the sides of the bowl, then beat to combine for a few more seconds.
   6. Measure the blueberries into a small bowl, then top with about 1/2 cup of the flour mixture. Quickly toss the blueberries with the flour. This will absorb some of their moisture and keep more of them on the top of the cake and keep the blue from bleeding into the batter.
   7. Measure the buttermilk into a liquid measuring cup, then add the lemon juice and vanilla to it.
   8. Alternating dry and wet ingredients: Pour about 1/3 of the remaining flour into the butter and mix for about 5 seconds. Next add in about 1/2 of the buttermilk/lemon mix and mix for about 5 seconds. Continue alternating adding in dry and wet ingredients, finishing up with the flour.
   9. Scrape around the edges and bottom of the bowl with a baking spatula, using about 5 turns to finish incorporating the dry and wet ingredients.
   10. Quickly add in the blueberries, folding to distribute them in the batter, using 5-6 turns of your spatula.
   11. Scrape the batter into the prepared pan, then smooth it into one even layer.
   12. Finish the streusel: Pull the bowl out of the refrigerator, then use your fork to scrape around the bottom of the bowl to create big crumbs. Break up big crumbles into pieces about pea-sized or slightly larger.
   13. Top the cake with the streusel and sliced almonds.
   14. Bake the cake for 45-50 minutes until a toothpick inserted into the center comes out clean and the edges are light golden brown.
   15. Cool the cake for 5 minutes, then use the parchment sling to remove the cake from the pan to a wire rack to cool completely.
   16. This cake is best eaten within 2 days. Keep any leftovers at room temperature, loosely covered with foil.