5 TBSP flour
1/3 c rolled oats
1/2 c coconut palm or brown sugar
2 tsp ground cinnamon
4 TBSP unsalted butter
Pinch of salt
1 c flour
1 c 1 TBSP whole wheat flour
2 tsp baking powder
1/2 tsp salt
4 TBSP unsalted butter, softened
3/4 c brown or coconut palm sugar
Zest of 1 lemon
1 large egg
1 tsp vanilla
3 c fresh blueberries, clean and dry
1/2 c milk
1/2 c walnuts, chopped medium fine
Heat oven to 375°F. Spray a 9-inch spring form pan.
Prepare the topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs.
In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff. Fold blueberries into cake batter until evenly distributed.
Scoop cake batter into prepared pan and smooth so that it is flat. Scatter walnuts them on top. Sprinkle with prepared streusel. Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. Cool in the pan for 20 minutes before removing the ring.