Old-Fashioned Blueberry Buckle (Coffee Cake) - cooking recipe

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)

Preparation

Preheat oven to 375dF. Generously grease and flour a 9-inch round or square cake pan.
Make Topping:
Combine brown sugar, flour and cinnamon in a small bowl; use your fingers to rub in the butter until crumbly. Set aside.
Make Batter:
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.
Pour the batter into prepared pan; sprinkle evenly with the topping.
Bake in preheated oven for 40 to 45 minutes or until a cake tester or knife comes out clean.
Let the buckle cool for 10 minutes, then carefully loosen sides with a knife or spatula before turning out onto a serving dish.
Serve warm with a cuppa coffee or tea (or glass of milk), topped with ice cream or whipped cream, as desired.