Ingredients

For The Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • zest of 1 lemon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1 egg, room temperature, beaten
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen blueberries (thaw and drain if using frozen)
For The Struesel:
  • 3/4 cup granulated sugar
  • 1/8 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, melted

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How to make it

1. Preheat oven to 350°F. Combine flour, sugar, baking powder, lemon zest, cardamom, and salt in a large bowl. Add milk, butter, egg, and vanilla and beat for 2 minutes. Pour batter into a lined 9”x13” baking dish and scatter blueberries on top.

2. Combine all topping ingredients in a bowl and mix until a crumbly mixture forms. Fluff topping with fork and top cake with mixture.

3. Bake for 40-46 minutes or until crumb topping is just beginning to brown. Allow to cool for 30 minutes before cutting into 12 squares.