Blueberry Crumb CakeSift together in a medium bowl:
1 1/2 cups unbleached flour
3/4 cups whole wheat flour
1 t baking powder
1 t baking soda
1 t salt generous grating of fresh nutmeg~ 1/4 -1/2 teaspoon
3/4 cups of whole rolled oats (not instant, please)
3/4 cups white sugar
3/4 cups brown sugar- packed
grated rind of a lemon
Cut in using a pastry cutter or 2 knives:
1/2 cup of butter = 1 stick = 4 oz
Set aside one generous cup of the above mixture and add to it:
1 cup of sliced almonds
1 cup of buttermilk
1 t almond extract
1 t vanilla extract
Mix together the wet and dry ingredients then stir in:
2 cups of blueberries, fresh or frozen
Pour the mixture into 2 buttered cake or pie pans, top with the streussel mix. Bake at 350 degrees for 35-40 minutes until nice and brown and a toothpick poked into the middle comes out clean.
Let cool on racks- if you can stand it- for at least a few minutes- before cutting.
I also make this with apples, substituting 2-3 cups of chopped or sliced apples for the blueberries and walnuts or pecans instead of almonds. I use 2 t of vanilla instead of almond extract and I add 1 t of cinnamon when making it with apples.
It freezes well, perfect to pull out for a quick breakfast or to accompany an afternoon cup of tea.