Description

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

Ingredients

CRUMB TOPPING

    • 2/3 cup WEM Organic Thick Rolled Oats
    • 1/4 cup brown sugar
    • 1 tablespoon wheat germ
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 tablespoon apple or orange juice
    • 1 tablespoon melted butter

Instructions

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

  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 a medium-size bowl, beat together the yogurt, milk, egg plus whites, oil, and vanilla.
  6. Stir into the flour mixture.
  7. Fold in blueberries.
  8. Pour batter in prepared pan.
  9. Sprinkle on topping.
  10. Bake for 40 minutes or until a toothpick inserted comes out clean.

Recipe Tips and Tricks

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