Blueberry-Cardamom Coffeecake

Serves 10 - 12

Coffeecake:
12 Tablespoons (1-1/2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon salt
1-1/2 cups blueberries (if frozen, don't thaw)
1 cup sour cream

Streusel Topping:
3/4 cup light or dark brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon fresh ground nutmeg

Preheat the oven to 350 F. Butter and flour 13 x 9 inch cake pan. In a
large mixing bowl, cream butter and granulated sugar with a mixer until
batter is fluffy. Add the eggs, one at a time, and beat until they are
incorporated into the mixture. In one medium mixing bowl, combine flour,
baking powder, baking soda, cardamom, and salt. Mix well. In another
medium mixing bowl, toss the blueberries in 1/2-cup of the above flour
mixture. Now add remaining flour mixture to butter mixture, in 3-batches.
Alternate each flour batch with 1/3-cup of sour cream. Mix well until
flour and sour cream are incorporated, well, into the butter mixture. Now
fold in blueberries. Spread batter evenly in the 13 x 9 cake pan. In
another small mixing bowl, combine brown sugar, chopped nuts and nutmeg.
Mix well. Sprinkle the streusel topping over the batter in cake pan.
Bake about 35 - 40 minutes, or until a cake tester, inserted in center of
cake comes out clean.

Serve warm.

Notes: Batter can be prepared up to a day ahead. Store the batter in the
fridge in an airtight container. Also, the streusel topping can be made a
day ahead and stored in a plastic zip lock bag, at room temperature.

Fresh pitted cherries or raspberries can be used instead of
blueberries.

Didi Emmons - Entertaining for a Veggie Planet.

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