1 large egg(s)
2 Tbsp, melted
2 cup(s), (about 1 pint)
- Preheat the oven to 375°F. Spray a 1 1⁄2-quart baking dish with nonstick spray.
- To make the filling, whisk together the flour, baking powder, cardamom, and salt in a large bowl. Whisk together the buttermilk, sugar, egg, oil, and butter in a small bowl until blended. Add the buttermilk mixture to the flour mixture, stirring just until moistened. With a rubber spatula, gently fold in the blueberries. Spoon into the baking dish.
- To make the topping, stir together the topping ingredients in a small bowl; sprinkle evenly over the filling. Bake until browned and bubbly, about 45 minutes. Let cool on a rack about 20 minutes. Serve warm or at room temperature. Yields 1⁄8 of buckle per serving.