Brown Sugar Crumble – 1 cup (132g) all purpose flour – 1/2 cup (105g) light brown sugar, packed – 1/2 cup (100g) granulated sugar – 1 tsp ground cinnamon – Pinch of kosher salt – 1/2 cup unsalted butter, melted Blueberry Sour Cream Coffee Cake – 1 1/2 cups (195g) all purpose flour – 1 tsp baking powder – 1/4 tsp baking soda – 1/2 tsp kosher salt – 6 tbsp unsalted butter, room temp – 3/4 cup (150g) granulated sugar – 1 large egg, room temp – 1/2 tsp vanilla extract – Scant 1/4 tsp almond extract (optional) – 3/4 cup (185g) sour cream, room temp Blueberrie – 2 cups (270g) fresh blueberries (see notes for frozen instructions) – Zest of 1 lemon – 1 tbsp cornstarch Lemon Icing (optional) – 1/2 cup (55g) powdered sugar – 1/2 tbsp milk – 1/2 tbsp lemon juice