Blueberry Coffee Cake
Makes 3 coffee cakes, each serves 6.

1 cup margarine
1 2/3 cups sugar
3 eggs
2 3/4 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. grated lemon rind
1 tsp. grated orange rind
1 cup buttermilk
2 cups fresh or frozen blueberries

Cream together the margarine and sugar. Add the eggs, one at a time.

Sift together flour, salt, baking powder, baking soda, lemon rind and orange rind. Add sifted dry ingredients alternately with buttermilk. Fold in blueberries.

Divide batter into 3 greased and floured 9-inch cake tins.

Sprinkle each with 1/3 of the following topping:
1 cup sugar
1/2 cup flour
1 tsp. ground cinnamon
1 tsp. ground cardamom
6 Tbsp. margarine, melted

Bake at 350 degrees for 30 to 35 minutes. Freezes very well.