Streusel Topping (Blueberry Lemon Crumble Cake)

A streusel forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Blueberry Lemon Crumble Cake, where it is originally used.

Ingredients

• 1/4 cup (60 ml) white sugar
• 1/4 cup (60 ml) brown sugar
• 1 cup (240 ml) all-purpose flour
• 1 1/2 teaspoons (7.5 ml) cinnamon
• 1/2 cup (120 ml) unsalted butter, chilled

Method

1. To make the streusel, combine the sugars, flour, and cinnamon in a bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. You will have some extra streusel--keep in freezer for quick fruit tart another day!