• If my blog were edible, it would be in the form of a yummy Lemon Cardamom Blueberry Buckle. Like this buckle, my blog is one part sunshine, one part sugar and one part spice with a whole lotta love sprinkled in. The ingredients are natural and organic. And exactly what you need to grow green kids.
  • Desserts are my biggest weakness so it has to be something sweet. I used cardamom to pay tribute to my Scandinavian roots. It is commonly used in Finnish baking, like the cardamom sweet bread that my great-grandmother used to make (and she cooked it while blind!). When I make this buckle, I often find myself humming You Are My Sunshine and thinking about springtime.
  • I hope you enjoy making your own One Part Sunshine Buckle!


  • For the topping:
  • 1/3 cup organic cane sugar
  • 1/3 cup organic all-purpose flour
  • 3 Tbsp cold butter, cut into thin slices
  • For the cake:
  • 1/2 cup organic cane sugar
  • 1/4 cup organic unsalted butter, softened
  • 1-1/2 Tbsp organic cold-pressed canola oil
  • 2 free-range eggs
  • Juice and grated zest of one organic lemon
  • 1/2 cup organic plain or vanilla yogurt
  • 2 cups (240 g) organic all-purpose flour
  • 2 tsp aluminum-free baking powder
  • 1/4 tsp kosher salt
  • 3/4 tsp cardamom
5 (Rated by 1 moms)
PREP TIME 20 Min READY IN 1 Hr 25 Min
TYPE OF DISH Cakes and Cookies


  1. Preheat oven to 350F.
  2. Butter and flour the bottom of a 8" pan (I used a pie pan but a cake pan would work or even a square pan).
  3. To make the topping, mix 1/3 cup sugar and 1/3 cup flour in a small bowl. Use your fingers or two knives to crumble the butter into the sugar/flour mixture until the butter is in pea-sized pieces. I used a small food processor to make this step faster. Set aside.
  4. To make the cake, in a medium bowl, combine the flour, baking powder, salt and cardamom. Use a whisk to mix together. Set aside.
  5. In a small bowl, combine the yogurt and lemon juice (make sure to zest the lemon first!). Set aside.
  6. Using a mixer, cream together the softened butter, sugar, lemon zest and oil.
  7. Add the eggs, one at a time.
  8. With the mixer running on low speed, add the flour mixture and the yogurt mixture, beginning and ending with the flour mixture (flour-yogurt-flour-yogurt-flour).
  9. Pour the mixture into the prepared pan and spread it around so it is level.
  10. Sprinkle the blueberries on top, so they are evenly distributed.
  11. Finally, sprinkle the topping on the blueberries so it is evenly distributed.
  12. Bake for approximately 60-70 minutes or until a toothpick comes out with just cooked crumbs on it. Try to insert it in a section that doesn't have blueberries or it may be hard to tell if it's cooked. When it is done, the cake will begin to pull away from the sides of the pan and the topping will be a light golden color.
  13. Allow to cool before serving.


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