Fresh Blueberry Streusel Cake

Streusel
• 1/2 cup (125 mL) all-purpose flour
• 3 tbsp (45 mL) brown sugar
• 1/2 tsp (2 mL) each ground nutmeg and cinnamon
• 3 tbsp (45 mL) cold unsalted butter

Cake
• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) ground cardamom
• 1/2 tsp (2 mL) salt
• grated peel of 1 lemon
• 1/2 cup (125 mL) unsalted butter, at room temperature
• 1 cup (250 mL) packed brown sugar
• 1 egg
• 1 tsp (5 mL) vanilla
• 1/2 cup (125 mL) milk
• 2 cups (500 mL) 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.