serves 9
Almond Topping:
- 1/2 c sliced or chopped raw almonds
- 2 Tbs raw honey
- 1/2 tsp cinnamon
Cake:
- 1 c whole wheat flour
- 1 c unbleached all purpose flour
- 1 tsp grated lemon peel (preferably from an organic lemon)
- 2 tsp aluminum free baking powder (such asRumford)
- 1/4 tsp salt
- 1/2 c raw honey
- 1/4 c butter, softened
- 1 egg
- 1/2 c buttermilk
- 1/2 tsp pure almond extract (such as Simply Organic Almond Extract)
- 2 c fresh or frozen blueberries
Preheat oven to 375F. Oil and flour a 9 inch baking pan.
In a small bowl, mix together the topping ingredients. Set aside.
In a medium bowl, combine the flours, lemon peel, baking powder, and salt.
In a large bowl, cream together the butter and honey until smooth.
Blend in the egg, buttermilk, and almond extract until just mixed.
Pour the honey and buttermilk mixture into the flour mixture. Mix well.
Gently fold in the blueberries.
Spread the batter into the prepared pan.
Sprinkle the almond topping evenly over the batter.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Serve topped with whipped cream or vanilla yogurt.
