Blueberry-Cardamom Coffeecake

Preheat the oven to 350 degrees F. Butter and flour a 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 for about 35-40 minutes, or until a cake tester, inserted in center of cake comes out clean. Serve warm.

NOTE: 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.