• Preheat oven to 350 convection bake or bake.

Cinnamon Topping

• Add almond flour, Swerve, cinnamon together in separate bowl.
• Muffin Batter
• Add all dry ingredients together. Set Aside.
• Add butter and mix with hands to make crumble. Refrigerate while making batter.

Make Cake

• Prepare pan. Place parchment on bottom of pan. Spray with olive oil or coconut oil baking spray.
• Add eggs to mixing bowl. Beat until frothy, about five minutes.
• Stream in oil, slowly.
• Add sour cream to milk in a cup and mix well. Add to batter.
• Add vanilla.
• Add dry mixture to batter and mix on low, just until incorporated. Don't over mix. (see how to complete below).
• Fill 9 inch cake pan with batter.
• Add in blueberries by hand. Mixing too aggressively into batter will result in blue batter. Don't completely bury the blueberries.
• Top with crumble.
• Bake for approximately 30 minutes. Check at 20 minutes. You will want a golden top.
• Cake done when the middle is at 207 degrees F. in the center. I use a meat thermometer for all my cakes. If cake isn't done but topping is, top with foil and continue baking until middle reaches 207 F.