It’s blueberry seassssooonn!!!!
I feel like I can’t say blueberry without thinking of this youtube video.
Blueberries, blueberries, blueberrriessss. Classic.
Anyways about a week ago, my mom, sister, and I went up to South Haven, Michigan for a Girl’s Weekend and picked up TEN POUNDS of blueberries. Yep, 10 whole pounds. At first it seemed a little much, but we are basically already almost done with them.
This recipe was a HUGE hit at our house. And my mom’s office.. She brought a big slice in to work one day and the woman that works inhaled it. She proceeded to bring in more the next day and more people tried it and inhaled it also.
LOVE, love, looove that kind of feedback. Plus it’s nice when she brings all the baked goods in to work because it is seriously just incredibly dangerous to have that kind of stuff laying around the kitchen.
FOR THE STREUSEL:
3/4 cup white sugar
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup old fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
pinch of salt
6 Tablespoons butter, softened
FOR THE CAKE:
2 cups whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
pinch of salt
1/4 cup (1/2 stick) butter, softened
1 cup white sugar
1/2 cup milk (I used skim)
2 teaspoons vanilla extract
2 cups fresh blueberries (if using frozen, do not thaw them. May substitute with other berries)
- Preheat oven to 375˚F and spray a 8-inch or 9-inch square glass baking dish with cooking spray; set aside.
- In a medium bowl, combine streusel ingredients using your hands to make sure everything is combined and the mixture forms into crumb consistency. Once crumb mixture is formed, set bowl aside.
- FOR THE CAKE: In a medium, separate bowl, whisk together flours, salt, and baking powder; set aside. Using a stand mixer, cream together the butter and white sugar. Beat in the eggs, one at a time into the mixer bowl. Mix in the vanilla extract. Add in the whisked dry ingredients. Mix in the milk until fully combined. Fold in the blueberries using a spatula. Pour batter into prepared 8-inch or 9-inch square glass baking dish. Sprinkle prepared streusel mixture evenly over top. Bake in preheated oven for 45-50 minutes or until golden and toothpick inserted in center comes out clean. Let cool on wire rack for 30 minutes, then slice, serve and enjoy! Cover leftovers with plastic wrap or store in air-tight container.
Random Fact of the Day: Austria was the first country to use postcards.
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