WHOLE WHEAT BLUEBERRY CRUMBLE CAKE
calee
用料
| ＃topping | |
| unsalted butter | 2 tablespoons |
| brown sugar | 1/4 cup |
| chopped walnut | 1/4 cup |
| old fashion oat | 1/4 cup |
| fresh blue berry | 1 cup |
| egg | 1 |
| olive oil | 1/4 cup |
| sugar | 1/2 cup |
| fat free milk | 1 cup |
| vanilla extract | 1 teaspoon |
| whole wheat pastry flour | 1 1/2 cup |
| baking powder | 1/2 teaspoon |
| baking soda | 1/4 teaspoon |
| nutmeg | pinch |
| cinnamon | pinch |
WHOLE WHEAT BLUEBERRY CRUMBLE CAKE的做法
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Topping
2 tablespoons of unsalted butter
1/4 cup brown sugar
1/4 cup chopped walnuts
1/4 cup old fashion oats
1 cup fresh blueberries
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Batter
1 egg
1/4 cup olive oil
1/2 cup sugar
1 cup fat free milk
1 teaspoon vanilla extract
1 1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of nutmeg
Pinch of cinnamon
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DIRECTIONS:
Preheat oven to 350F. Grease and flour dust an 8 inch square baking pan. In a bowl mix topping ingredients except blueberries and set aside.
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In another bowl mix egg, oil, vanilla, milk and sugar. Beat until combined. I use a regular whisk. Add flour, baking soda, baking powder, nutmeg and cinnamon. Beat until combine.
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Pour batter into prepared pan and spread evenly. Scatter fresh blueberries over the top and sprinkle topping over the berries.
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Bake for 45-55 minutes. Transfer to a wire rack and cool for 15 minutes. Cut into squares and serve. Enjoy
