Cardamom Crumble Cake

My husband helped me make this red white and blue "Cardamom Crumble Cake" the morning of July 4th when we were headed to the parade and needed a breakfast to take with us.  Our neighbor who sat by us at the parade requested the recipe, so here it is.

Cardamom Crumble Cake

2 cups flour

1 cup sugar

3 tsp. baking powder

1 tsp. salt

1/3 cup softened butter

1 cup milk

1 egg

1 cup frozen blueberries

1 cup frozen raspberries

Heat oven to 350 degrees.  Prepare the streusel topping (recipe below).  Beat remaining ingredients in large bowl.  Gently add and fold in 1 cup frozen blueberries and 1 cup frozen raspberries (optional, as he added them for the 4th of July).  Spread half of the batter into a greased 9x13 pan; sprinkle with half of the streusel; top with the remaining batter; sprinkle with the rest of the streusel.  Bake until toothpick comes out clean about 35-40 minutes. 

Streusel

1  cup chopped nuts

2/3 cup packed brown sugar

1/2 cup flour

1/2 tsp. cinnamon

1/2 tsp. cardamom

6 tbs. firm butter

* or use 1 tsp cinnamon and omit cardamom and vice versa according to your taste.  This day it was only cardamom.

Mix all ingredients until crumbly.