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Old-Fashioned Blueberry Buckle (Coffee Cake)



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.