I’ve been craving this lately. It is sooo good. And as far as sweets and cakes go, it’s not the worse for you.

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.