Streusel Topping:
- 2/3 cup brown sugar
- 1/2 cup whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons butter or margarine
Cake:
- 6 tablespoons butter or magarine
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 & 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 cups fresh blueberries
Heat oven to 350 degrees fahrenheit and generously grease a 9 inch spring-form pan.
For topping, combine brown sugar, flour and spices and cut in butter or margarine until crumbly and set aside.
For cake, beat the butter or margarine together until light and fluffy.
Add egg, baking powder and salt and beat for a minute. Then add sour cream and vanilla and mix until well blended.
Add flour and mix until just combined. Batter should be stiff.
Spoon half of the cake mixture into the prepared pan and smooth top. Sprinkle with the blueberries and top with half of the streusel mixture.
Spoon remaining cake mixture on top gently spreading to the edges and top with the remaining streusel topping.
Bake 45 to 55 minutes or until a knife inserted in the centre of the cake comes out clean.
Cool in the pan. Run a knife around the edge to loosen the sides and remove from the pan.
Serve warm or at room temperature.
Note: Cake does not freeze well but will keep well wrapped in the fridge for 3 or 4 days.