Streusel:
1/2 cup all purpose flour
3 tablespoons brown sugar
1/2 teaspoon each ground nutmeg and cinnamon
3 tablespoons cold unsalted butter
Cake:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
Grated peel of 1 lemon
1/2 cup unsalted butter, at room temperature
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh blueberries

Preparation Instructions:

1. Preheat oven to 350 degrees. Spray a 9 inch 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 crumble. Place in a bowl and refrigerate while making cake. Don't wash food processor.

2. 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. Butter will be thick. Turn into springform pan. Smooth top. There's not a lot of butter, but it will rise. Sprinkle with streusel mixture. Bake in center of preheated oven until a cake tester comes out clean, 40 to 50 minutes. Great warm or at room temperature. Makes 10 wedges.

Per wedge: 4.6 g protein; 14 g fat; 54.5 g carbohydrates; 193 mg sodium; 1.8 g fibre; 357 calories.