Old-Fashioned Blueberry Buckle (Coffee Cake)

• 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)

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.

topping, brown sugar, allpurpose, ground cinnamon, butter, batter, flour, baking powder, salt, ground cardamom, lemon zest, granulated sugar, butter, egg, vanilla, milk, blueberries

Taken from www.food.com/recipe/old-fashioned-blueberry-buckle-coffee-cake-433550 (may not work)