This delicious, multi-grain cake is perfect for breakfast, brunch, or afternoon tea time. It freezes well, so you can eat it now or save it for later. It's loaded with blueberries & lower in fat than most cakes, too.
1/4 cup whole wheat pastry flour*
1/4 cup old fashioned rolled oats*
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, softened
1/4 cup chopped pecans (optional)
6 oz (1-1/2 cups) fresh blueberries
2/3 cups all-purpose flour, plus 2 teaspoons, divided*
2/3 cups whole wheat pastry flour*
3/4 cup old fashioned rolled oats, uncooked*
2 tablespoons ground flax seed
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup sugar (increase to 1 cup for a sweeter cake)
3/4 cup lowfat buttermilk**
1/4 cup canola oil
1 teaspoon vanilla
Preheat oven to 375 degrees. Coat an 8x8 baking pan with cooking spray; set aside. STREUSEL: 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 pecans, if desired, and mix. Set aside. BATTER: Rinse the berries well in a colander under running water and spread on paper towels. Let the berries air-dry for at least 15 min. In large bowl, add 2/3 cup all-purpose flour, whole wheat pastry flour, oats, flax seed, baking powder, salt & sugar; whisk until combined. Form a well in center of dry mix; set aside. In separate medium bowl, combine egg, buttermilk, oil, and vanilla; whisk until mixed and pour into well of dry ingredients. Stir wet and dry mixtures together, just until combined to form thick batter. Transfer the berries to a small bowl and toss gently with 2 tsp. flour. Gently fold in blueberries until distributed throughout. Pour batter into prepared baking pan. Sprinkle evenly with struesel topping. BAKE 35-45 minutes, until toothpick inserted in center comes out dry. Let cool at least 15 minutes before cutting and serving.
*GLUTEN FREE OPTION: Substitute gluten-free oat and brown rice flours for the white and whole wheat pastry flours. Use gluten-free rolled oats.
**Buttermilk substitute: add 2-1/4 teaspoons white vinegar to 3/4 cup low-fat milk, let sit for 10 minutes before blending with other ingredients.
Nutritional Data per serving (cut into 9 pieces): 351 calories, 15.7g fat, 48.7g carbs, 3g fiber, 5.9g protein; Weight Watcher PtsPlus: 10