Ingredients

• CAKE:
• 1/2 cup softened butter, Humboldt Creamery or other local butter
• 1 cup sugar
• 3 eggs, local
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp nutmeg
• ¼ tsp salt (try local Pacific Flake salt)
• 2 cups plus a dusting of whole wheat pastry flour (Beck’s local flour fits the bill)
• 1 cup sour cream, Humboldt Creamery or other local dairy
• 2 cups local blueberries
• CRUMBLE TOPPING:
• 1 cup brown sugar
• 1/4 cup softened butter, Humboldt Creamery or other local butter
• ¼ cup whole wheat pastry flour (Beck’s local flour fits the bill)
• ½ cup finely chopped nuts of your choice

Directions

1.       Preheat oven to 350 degrees.

2.       Grease a 9 x 13 x 2-inch baking dish.  (Glass is best)

3.       Cream together butter and sugar.

4.       Beat in eggs.

5.       Stir in baking powder, baking soda, nutmeg and salt.  Beat well.

6.       Add, in alternating batches, 2 cups pasty flour and sour cream.

7.       Toss blueberries in a dusting of flour.

8.       Add blueberries to batter, folding gently.

9.       Spread batter in pan.

10.   Cream brown sugar and butter for topping.

11.   Stir flour and nuts into topping mixture.

12.   Sprinkle topping evenly over batter.

13.   Bake cake for 30 minutes and cool.

Recipe Notes

Tastes great eaten warm with a dollop of whipped cream or vanilla yogurt!