Old-Fashioned Blueberry Buckle (Coffee Cake)

A delicious Old-Fashioned Blueberry Buckle with a touch of cardamom and lemon! Best eaten while still warm, with a cuppa (cup of coffee or tea) or glass of milk, and topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream, as desired. Good for breakfast or as dessert.

• Ready In: 1 hr
• Yields: 1 9-inch cake

Ingredients

• Topping

• 1⁄2 cup brown sugar
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup butter

• Batter

• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cardamom
• 1  teaspoon  finely grated lemon zest
• 3⁄4 cup granulated sugar
• 1⁄4 cup butter
• 1  large egg
• 1  teaspoon vanilla
• 1⁄2 cup milk
• 3  cups blueberries, well drained (fresh or frozen)

Directions

1. Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
2. Make Topping:
3. Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
4. Make Batter:
5. Use a wire whisk to blend the flour, baking powder, salt and cardamom together in a medium sized mixing bowl; whisk in the lemon zest. In a large bowl cream together the sugar, butter, egg and vanilla; stir in the milk. Gradually add the flour mixture to the creamed mixture, stirring just until blended. Gently fold in the blueberries.
6. Pour the batter into prepared pan; sprinkle evenly with the topping.
7. Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
8. Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
9. Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.