blueberry-crisp

Blueberry Crumb Cake

Baking Time: 40 minutes
Total Time: 1 hour
Servings: 8 to 12

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Rating: 5.0/5 (1 vote cast)

Topped with oats and wheat germ-scrumptions! This lowfat recipe uses fresh or frozen blueberries, one of natures most delicious anti-oxidents. Visit your Farmer’s Market to find local blueberries.

Ingredients

  • 1 cup WEM ALL-Purpose Flour
  • 1/2 cup WEM Whole Wheat Flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plain lowfat yogurt
  • 1/2 cup skim milk
  • 1 egg plus 2 egg whites
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen

CRUMB TOPPING

    • 2/3 cup WEM Old-Fashioned Oats
    • 1/4 cup brown sugar
    • 1 tablespoon WEM Wheat Germ
  • 1/2 teaspoon nutmeg
  • 1 tablespoon apple or orange juice
  • 1 tablespoon melted butter
  • Instructions

    1. Mix topping ingredients together in a small bowl. Set aside.
    2. Preheat oven to 350 degrees.
    3. Coat a 9 inch round or square cake pan with cooking spray.
    4. In a large bowl, combine the flours, sugar, salt and soda.
    5. In medium size bowl, beat together the yogurt, milk, egg plus whites, oil and vanilla.
    6. Stir into flour mixture.
    7. Fold in blueberries.
    8. Pour batter in prepared pan.
    9. Sprinkle on topping.
    10. Bake for 40 minutes or until toothpick inserted come out clean.

    Recipe Tips and Tricks

    Delicious served warm with a dollop of whipped cream or vanilla ice cream.

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    War Eagle Mill, Arkansas in the Fall

    War Eagle Mill


    11045 War Eagle Rd | Rogers, Arkansas 72756
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