Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 1 teaspoon | Cinnamon |
| 1¾ cup | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Cardamom (optional) |
| 5 tablespoons | Butter |
| 1 \N | Egg |
| ½ cup | Cream, light or milk |
| 1 cup | Blueberry |
Mix together 1 Tablespoon of the sugar and cinnamon, and set aside.
Combine the remaining sugar, the flour, baking powder, and the cardamom. Cut in the butter until the mixture resembles corn- meal.
Beat the egg, combine with the cream or milk, and add to the batter.
Stir in until combined.,then stir in the blueberries. Spoon into a buttered 8 inch pan. Sprinkle the sugar and cinnamon mixture over the top. Bake in a preheated 375 oven for 20 to 25 minues. Serves 8. From Horticulture Magazine,1985. This is very similiar to a coffee cake served in Peggys Cove, Nova Scotia. Do not omit the cardamom;that it what gives the cake a unique flavor. Source: mom