- 9 oz. unbleached all-purpose flour (about 2 cups)*
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 cups fresh blueberries (you can use unthawed frozen blueberries, bake a few min longer as needed)*
- ⅓ cup packed brown sugar*
- ¼ cup old-fashioned rolled oats*
- 2 Tbs. sliced almonds
- 1 Tbs. unbleached all-purpose flour
- ¼ tsp. ground cinnamon
- 2 Tbs. butter, melted
- ¾ cup granulated sugar*
- ¼ cup butter, softened
- 2 Tbs. canola oil*
- 1 large egg, lightly beaten
- 1 cup nonfat buttermilk*
- 2 tsp. grated lemon rind
- 1 Tbs. fresh lemon juice
- Preheat oven to 375 degrees.
- Weigh or lightly spoon 9 oz. flour into dry measuring cups; level with a knife. Combine 9 oz. flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 Tbs. flour mixture; sprinkle over blueberries, tossing to coat.
- Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 Tbs. melted butter; toss to combine.
- Place granulated sugar, ¼ cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.
- Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan).* Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture.* Sprinkle with brown sugar mixture. Bake at 375 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
* I used frozen blueberries and baked 12 more minutes to finish. So bake 5 more minutes each time and check to not over bake the cake. If cake's start separating from the baking pan, means over baked.
* I substitute to organic cane sugar for brown and granulated sugar both.
* I used quick oats, but turned out pretty good.
* I used grape seed oil, you just need to use a light oil that doesn't have strong flavor. Such as vegetable, sunflower, light olive, etc. Oil is for keep the cake moist and prevent from too sticky.
* I substitute to whole milk plain yogurt, turned out nicely.
* stir with a butter knife the better and blueberry so blueberry will be in the cake all through, not only at the bottom and the top.
* I used glass baking pan and turned out fine.