I prefer toasted pecans for the most fragrant streusel. This cake is best in an 8-inch pan because it will be taller. To add fiber, you can use 3/4 cup all purpose flour + 3/4 cup whole grain pastry flour. Tossing the berries with flour prevents them from sinking to the bottom. - Jenny Jones
- 1/2 cup finely chopped toasted pecans or walnuts
- 2 Tablespoons brown sugar
- 1 Tablespoon flour
- 1/2 teaspoon cinnamon
- 1 Tablespoon vegetable oil (or softened butter)
- 1/1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup low fat buttermilk
- 1/4 cup oil (canola or extra light olive oil)
- 1 egg
- 1 teaspoon vanilla
- 1 heaping cup of fresh blueberries, washed and well dried
- Preheat oven to 350° F.
- Grease an 8 or 9-inch round cake pan.
- In a small bowl combine streusel ingredients. Set aside.
- In a large bowl combine dry ingredients.
- In another bowl, combine buttermilk, oil, egg, and vanilla.
- Gently stir buttermilk mixture into flour mixture. Lumpy is good.
- Toss blueberries with 1 tablespoon of flour and fold, with the loose flour, into batter.
- Spread into pan and top with streusel. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Optional: While the cake is warm, you can drizzle on a little glaze made with 1/2 cup powdered sugar + about 2 1/2 tsp. milk.
No buttermilk? See "Substitutions" in my blog.