March 01, 2018

Blueberry Breakfast Cake

I've been craving this lately. It is sooo good. And as far as sweets and cakes go, it's not the worse for you.

Blueberry Breakfast Cake

CAKE BATTER:
1 ½ cups fresh blueberries
⅔ cups all-purpose flour, plus 2 teaspoons, divided
⅔ cups whole wheat flour
¾ cup old fashioned rolled oats, uncooked
¼ cup walnuts
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1 egg
¾ cup lowfat buttermilk
¼ cup canola oil
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg


TOPPING:
¼ cup whole wheat flour
¼ cup rolled oats
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup butter, softened
¼ cup chopped walnuts
a pinch of nutmeg

Preheat oven to 375 degrees. Coat an 8x8 baking pan with cooking spray; set aside.

Rinse the blueberries. Let the berries air-dry or blot with a paper towel. In a separate bowl, add 2/3 cup all-purpose flour, whole wheat flour, oats, baking powder, salt & sugar; mix. Combine egg, buttermilk, oil, and vanilla; mix. Add berries and walnuts until distributed throughout.

In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add walnuts and mix. Sprinkle topping on batter. 

Bake 35-40 minutes, until toothpick inserted in center comes out dry.