Blueberry Breakfast Cake

My husband is usually the first one awake on weekdays, but I've tried to change my routine and prepare a hot breakfast before he leaves when he wants it.

My cousin in Florida shared precious pictures of her kiddos picking blueberries already! Mulberries and blackberries are the first fruits ripe here, and we just started picking them this week. Blueberries won't be ripe for at least another month on our bushes, but we still have a lot from last year in our freezer. 

Since they have berries, I spotted a recipe that my cousin's friend share on Facebook for blueberry buckle. The original version was from Southern Living. It used fresh blueberries and cinnamon which right now is hiding out in my pantry somewhere invisible to me. I used my favorite cardamom instead of cinnamon, frozen/thawed berries instead of fresh, and rushed through before my first mug of coffee without reading the instructions completely. My husband was planning to pick up his hail damaged repaired truck today, so our oldest daughter was driving him to work. I went along as her licensed driver backup for our ride home. (Both girls have their permits now.)

Blueberry Breakfast Cake:

1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cup flour
1/2 cup milk
1 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon cardamom. 
2 cups blueberries, fresh or frozen 

I softened the butter for about ten seconds in the microwave then used part of it to grease our small square glass pan. The rest went into the mixer with the first 1/2 cup of sugar. Beat until creamy then add egg. Combine dry ingredients in separate bowl, then alternate adding wet and dry ingredients until well mixed. It will be thick. Pour into greased pan.  Pour blueberries on top of batter gently pressing slightly into the batter. I left one corner berry free for our driver aka best blueberry picker ever. Then the topping:

Topping ingredients:

1/2 cup flour
1/2 cup sugar
1/2 cup butter
1/2 teaspoon cardamom

The proper way would be to combine topping ingredients until crumbly. A fork works well for that if you have time. I was rushing, though, so just layered the dry topping ingredients over the berries then dropped small pieces of butter over it all. That worked. 

Bake at 375 for 45 minutes, but who has time for that? I bumped it up to 425 after the first 20 minutes on 375, and it was done 10 minutes later just in time to scoop into a bowl before running out the door. Delicious! 

I didn't get a picture of it completed, but this is after the top layer of flour was added.

We ate the completed version before I remembered to snap a picture. I'll be making this again, so I'll try to remember to share a picture next time. This was easy. 

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