Blueberry Graham Cake

I'm always on the lookout for cookbooks and recipes that include some whole grains.  Initially, it was for the health benefits; but now I really like the added flavor and texture as well.

So here comes Kim Boyce's Good to the Grain, filled with accessible whole-grain recipes that don't get too crazy with the ingredient list and are tender and moist, not hard or dry.  Her Apple Graham Coffee Cake uses not only whole-wheat flour, but also graham flour, the stuff they use in graham crackers!  How fun is that?  And tasty!

I made some changes because I didn't have apples or applesauce, but I did have a ton of blueberries.  It's quick to bake up, not too sweet and versatile as well.  A good snacking cake or you could dress it up with a scoop of ice cream and serve to guests.

Blueberry Graham Cake
Adapted from Good to the Grain by Kim Boyce

Makes one 10-inch round cake

Preheat the oven to 350°F, with the rack positioned in the middle of the oven.  Butter a 10-inch round springform pan. Set aside.

In a large bowl, sift together the dry ingredients:

3/4 cup all-purpose flour (98g)

3/4 cup graham flour (90g)

3/4 cup whole-grain pastry flour (90g)

1/3 cup sugar (67g)

1/3 cup dark brown sugar (77g)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon ground ginger

1 teaspoon kosher salt

Take 1-2 tablespoon of the sifted dry ingredients and mix in a small bowl with:
1 1/2 cup blueberries  (this helps distribute the blueberries more evenly throughout the cake)

In another bowl, whisk together thoroughly all wet ingredients:
4 tablespoons unsalted butter, melted and cooled slightly
1 cup buttermilk
1/4 cup whole, lowfat or nonfat plain yogurt
1/4 cup canola oil
1 large egg

Using a spatula, scrape the wet ingredients into the dry ingredients and gently mix until combined. Gently fold in floured blueberries.  Scrape the batter into the prepared pan, smoothing the top with a spatula. 

Bake on the middle rack for 40-45 minutes, rotating the pan halfway through baking. The cake is ready when it is golden brown and springs back when lightly touched, or when a skewer inserted in the center comes out clean. Serve the cake warm or at room temperature, with or without ice cream!