Blueberry Buckle

For the topping:
Combine the flour, sugars and cinnamon and pinch of salt and mix until well incorporated. Add in the cold, unsalted butter and work it into the topping mixture until it breaks into small pieces and resembles coarse crumbs. Set aside

For the cake:
Preheat oven to 375ºF. Grease a 9-inch round cake pan or 8×8 and line with parchment paper. Grease the paper and set that aside.

In a medium size bowl, whisk together flour, baking powder, salt, and cardamom. Set that aside as well.

In another large bowl, combine blueberries and a couple tablespoons of the flour mixture and set aside.

In the bowl of a standing mixer, or in a large bowl and using a hand mixer, cream together unsalted butter and sugar until light and fluffy. Add the vanilla extract, milk and egg. Beat on low to medium until combined. Scrape down bowl if needed. Add in lemon zest and the juice and continue to mix on medium speed.

Turn speed down to low and mix in the flour just until incorporated until no trace of flour is left. This won’t take long and you don’t want to over-mix it. The batter will be very thick, but don’t worry.

Lightly and by hand using a spatula, fold in blueberries until distributed. Pour the cake batter into prepared pan. With the spatula, smooth the top of the batter. Take streusel topping and layer it evenly over the top of the cake.

Bake in preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, 50–60 minutes.

Let cool completely before serving.