2
1/2 cup all-purpose flour
3 tbsp brown sugar
1/2 tsp ground nutmeg
1/2 tsp cinnamon
3 tbsp cold unsalted butter
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cardamom
1/2 tsp salt
grated lemon zest, of 1 lemon
1/2 cup unsalted butter, at room temperature
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup milk
2 cups fresh blueberries
Preheat oven to 350F (180C). Spray a 9-inch (23-cm) springform pan with oil. For streusel, whirl flour, sugar and spices in a food processor until mixed. Cut butter into cubes, then add. Pulse until mixture looks crumbly. Place in a bowl and refrigerate while making cake. Don't wash food processor.
For cake, in a bowl, stir flour with baking powder, cardamom, salt and peel. Place butter and sugar in food processor. Whirl until smooth, occasionally scraping down side. Add egg and vanilla. Whirl until smooth. Add half of milk and whirl until mixed. Add half of flour mixture and whirl just until mixed. Repeat with remaining milk, then flour mixture. Turn into same bowl used for flour mixture. Stir in berries. Batter will be thick. Turn into springform pan. Smooth top. There's not a lot of batter, but it will rise. Sprinkle with streusel mixture. Bake in centre of preheated oven until a cake tester comes out clean, 40 to 50 minutes. Great warm or at room temperature.
Calories 357, Protein 4.6g, Carbohydrates 54.5g, Fat 14g, Fibre 1.8g, Sodium 193mg.
This crumb-topped coffee cake is just bursting with fresh blueberries.
When buying fresh blueberries, choose deep blue, dry, firm, plump berries with a silvery-white bloom. The bloom is a natural protectant that indicates freshness. Avoid washing until just before using. If berries are damp, they will start to decay quickly. Store in a covered container in the refrigerator up to 10 days or freeze up to 1 year.