whole grain buttery blueberry breakfast cake

If my dad lived within a hundred miles of me I totally would have made him this breakfast cake yesterday.

Scratch that.

If my dad lived within three hundred miles I totally would have made him this delicious, fluffy, sweet, moist, crunchy, buttery breakfast cake.

But unfortunately, he does not so Adam and I had to eat it.

Boohoo.

I made this Friday afternoon and by Saturday morning it was pretty much gone. Soooooo I guess it probably wouldn’t have even made it to Father’s Day? Sorry, dad.

The cake itself is super fluffy from the addition of plain nonfat yogurt, but what I really love is the fact that it’s not super, teeth-breakingly sweet. Read: blueberry muffin on steriods.

And the oat-nut streusel topping just sends everything right over the edge. Crunchy almond slivers are combined with brown sugar and oats to give every bite a major nutty crunch. Major yum.

I loved this cake so much that I made it my last formal “meal” before embarking on a three day fruit “feast” (read: stuff yourself with fruit and only fruit for three days straight) with a group from my yoga studio.

But more on that later…I promise.

Back to the cake!

It was a very worthy last meal indeed.

I can actually almost taste it right now through the screen. So crunchy, toasty and wonderful. Ahhh what I would do for a slice of that cake right now. I would probably trade in Dexter. Or my future unborn children. Or maybeeee even my sparkly heels. Gulp. PLEASE SOMEONE GIVE ME THE CAKE NOW.

(sorry, that was the fruit talking)

Whole Grain Buttery Blueberry Breakfast Cake

serves 8

adapted from Moosewood Restaurant Celebrates <—-one of my oldest, most beloved cookbooks

Print this recipe!

Ingredients:

for oat-nut struesel—

1 cup oats (old fashioned or quick cooking)

1/3 cup brown sugar

1 cup slivered almonds, toasted

1/3 cup all purpose flour

1 tsp cinnamon

2 T butter, melted

for cake—

2 cups whole grain pastry flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup brown sugar, packed

2 eggs

2 cups nonfat yogurt, Greek or regular

1 stick butter, melted

2 cups fresh blueberries

Directions:

Preheat the oven to 350 degrees.

Combine all streusel ingredients together in a medium sized bowl and toss well so the butter coats everything. Set aside.

In a larger bowl, beat together the yogurt, melted butter, eggs and brown sugar with a spoon until well combined. Sift in the flour, baking powder, baking soda and salt. Mix until just combined.

Spray a 9 x 13 inch pan with cooking spray and smooth the batter in. Cover with blueberries and top with streusel.

Bake for one hour or until cake bounces back when touched.

Time:

1.5 hours