Monday, August 4, 2008

blueberry oatmeal struesel cake

This recipe has been adapted from the Blueberry Oat Muffin recipe in The Central Market Cookbook by Phyllis Pellman Good and Louise Stoltzfus, copyright 1989. With several diabetic family members, it quickly became my habit as a young mother to adapt recipes that would be delicious, without substitute sugars.

Combine with a fork and set aside for topping:
1/4 cup butter, softened
2 tbs. brown sugar
2 tbs. wheat germ
1/4 cup whole wheat flour

Combine in large mixing bowl:
1 cup old fashioned oats
1 cup buttermilk

Mix in by hand:
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar
1/4 cup toasted wheat germ
1/4 cup canola oil
1 egg, beaten

Gently add:
1 cup fresh or frozen blueberries

Spoon batter into greased baking pan, approximately 7 x 10", a small struesel pan, or a 12-cupcake pan. Sprinkle with topping.

Bake 30-40 minutes at 375, or until a knife comes out clean.

Our small group of mothers and daughters, scattered around the country, meet from time to time when Susie Kurtz is in town.  Calls go out to Lavonne Grubb and Lynne, Barb Deiner and Sue, Esther Kurtz and Susie, Becky Kenderdine and Sue, and Mom and myself.  This particular brunch was here at the gallery, and included Susie and Esther, Barb, Mom and myself, as it was a bit last minute pulling it together.

We shared a repast of blueberry oatmeal coffee cake, banana chocolate chip muffins, fresh fruits salad with yogurt and granola, coffee, tea and juices.