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.