Blueberry Cake with Walnut Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Polly Pitchford's recipe, Full Spectrum Health. canola oil, honey or maple syrup, vanilla, milk, whole wheat pastry flour, salt, baking soda, cinnamon, blueberries, canola oil, walnuts cvt Ingredients:
1/4 cup canola oil |
1/2 cup honey or maple syrup |
1 teaspoon vanilla |
3/4 cup low-fat milk |
2 cups whole wheat pastry flour |
1/4 teaspoon salt |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 pint blueberries, washed |
1 tablespoon canola oil |
2/3 cup chopped walnuts |
2 tablespoons honey or maple syrup |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil an 8x8 baking dish.
3. Blend liquid ingredients together in one bowl and dry ingredients (except blueberries) together in another bowl. Combine liquid with dry and stir until just mixed.
4. Fold in blueberries and pour into lightly oiled baking dish.
5. For topping: In a small saucepan, combine oil, walnuts and maple syrup or honey and heat over low heat and stir until maple syrup or honey is very liquid and all ingredients are well blended. Spoon walnut topping over cake batter as evenly as possible.
6. Bake in oven for 30 minutes or until a toothpick inserted in center comes out clean. Allow to cool before serving.
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