1/2 cup real butter
2/3 cup sugar
1 large egg
1 1/2 cups hard white wheat, grind until fine
1 1/2 cups flour
2 tablespoons poppy seeds
1/2 teaspoon soda
1/4 teaspoon salt
1/2 cup sour cream
TOPPING
2 cups fresh or frozen blueberries, thawed
1/3 cup sugar
2 teaspoons whole wheat flour
1/4 teaspoon nutmeg
1/2 cup chopped Oregon hazelnuts
Servings: 16
Beat butter, sugar and egg until fluffy. Add ground wheat to the flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter mixture, then add 1/4 cup sour cream, then the remaining flour mixture. Continue to mix on medium speed for two minutes. Grease pan (bottom and sides) and dust with sugar. Spread batter over bottom and one inch up the sides. Combine all ingredients for topping and sprinkle over batter. Bake at 350º for 40-45 minutes. Cool.
Yield: 1 cake
2/3 cup sugar
1 large egg
1 1/2 cups hard white wheat, grind until fine
1 1/2 cups flour
2 tablespoons poppy seeds
1/2 teaspoon soda
1/4 teaspoon salt
1/2 cup sour cream
TOPPING
2 cups fresh or frozen blueberries, thawed
1/3 cup sugar
2 teaspoons whole wheat flour
1/4 teaspoon nutmeg
1/2 cup chopped Oregon hazelnuts
Servings: 16
Beat butter, sugar and egg until fluffy. Add ground wheat to the flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter mixture, then add 1/4 cup sour cream, then the remaining flour mixture. Continue to mix on medium speed for two minutes. Grease pan (bottom and sides) and dust with sugar. Spread batter over bottom and one inch up the sides. Combine all ingredients for topping and sprinkle over batter. Bake at 350º for 40-45 minutes. Cool.
Yield: 1 cake
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