Wednesday, February 06, 2008
Yesterday I did the weekly shopping and found discounted blueberries at Wal-Mart and a flour grinding thing for whole wheat at the local co-op so I decided to make whole wheat blueberry crumb cake. Here's the recipe I came up with by tweaking a few recipes to add the whole wheat and fruit:
Whole Wheat Blueberry Crumb Cake
2 cups Whole Wheat Pastry Flour***
1/2 tsp salt
2 tsp baking powder
4 Tbsp butter
3/4 cup granulated sugar
1 cup milk
1 large egg
About 1 cup fresh blueberries
1/4 cup Whole Wheat Pastry Flour
1/2 cup packed Brown sugar
4 Tbsp butter
Heat oven to 350 degrees.
Mix flour, salt and baking powder and set aside. Then, cream butter and sugar. Add egg and milk to the butter and sugar mix. Then, mix in dry ingredients until moist (now it is important to note here that you may need to add a little milk if you live in a dry climate... Your cake should be like a muffin batter consistency if it is moist enough). Finally, add your blueberries and fold in gently. Pour into a greased 8X8 inch pan.
Now, take the topping ingredients and cut in the butter with either a fork or your food processor until the toping is crumbly. Don't overdo it!!! Sprinkle on top of your cake.
Bake for about 45 minutes. Top with powdered sugar if you like!
*** You will have better results if you use pastry flour. It is ground finer that "all-purpose" whole wheat. Most "all-purpose" whole wheat is ground for bread. For lighter baked goods you will want to use the pastry kind.