Ingredients:
Fruit Cake
1½ cup whole wheat flour
½ cup ground oatmeal
⅔ cup brown sugar
½ tsp. salt
1 tsp. baking soda
½ tsp. cinnamon
½ cup cold butter
½ cup whole milk
¼ cup apple cider vinegar
1 egg
1½ cups blueberries (fresh or frozen) OR other chopped fruits
Crumb Topping
1 cup whole wheat flour
½ cup old fashioned rolled oats
½ cup melted butter
½ cup dark brown sugar
½ tsp. cinnamon
½ tsp. salt
Equipment:
9-inch round or square cake pan
Parchment paper (optional)
Oven
2 large bowls
Measuring cups and spoons
Whisk
Rubber spatula
Directions:
- Prepare a 9-inch round or square cake pan by buttering it generously. You can also place a piece of parchment paper across the bottom with extra paper running up the sides. This creates little tabs to help pull the cake out of the pan if needed.
- Preheat the oven 350ºF.
- In a large bowl, place all the dry ingredients and whisk together to combine completely. Break up the butter into the dry mixture with your hands to form crumbs the size of peas.
- In a separate bowl, combine the milk and apple cider vinegar and let sit for a few minutes before stirring in the egg.
- Gently stir the wet ingredients into the dry ingredients, mixing only until they are incorporated and no dry flour remains visible.
- Pour the batter into the prepared pan and spread evenly with the back of the spatula.
- Sprinkle the blueberries on top and press into the batter with the spatula.
- Prepare the crumb topping by combining all ingredients in a bowl.
- Cover the blueberries with the crumb topping and ask for an adult’s help to place into the warm oven.
- Bake until golden brown and the cake springs back when it is touched gently, approximately 45 minutes.
Note: Make a triple batch of the crumb topping to keep on hand in the freezer so it’s always ready for a quick cake or to top muffins!