Blueberry Breakfast Cake

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 8×8 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.