Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons all purpose flour
  • 1/4 cup + 2 tablespoons brown sugar
  • 3 tablespoons cold butter, cut into pieces
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 2 3/4 cup frozen (thawed, drained, and patted dry) or fresh blueberries
  • 1 tablespoon flour
  • 1 tablespoon cold milled flax or wheat germ
  • 1/2 cup whole wheat flour
  • 1 2/3 cup all purpose flour
  • 1/3 cup granulated sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • zest of 1 small lemon
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 3 eggs
  • 1/2 cup sliced almonds
  • 2/3 cup lemon curd

Instruction

  • In a small bowl combine the flour, brown sugar, cinnamon and cardamom.
  • Using a pastry blender or two knives, cut the butter into the mixture. Set aside.
  • Toss the blueberries with 1 tablespoon of flour. Set aside.
  • In a medium-large bowl combine the flax or wheat germ, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk until well sifted.
  • In another medium bowl, combine the sour cream, milk, vanilla, and eggs. Whisk well.
  • Make a well in the center of the dry ingredients. Pour in the liquids and stir using a wooden spoon until just combined. Fold in the blueberries.
  • Grease the bottom and sides of a 10 inch springform pan. Pour the batter into the pan.
  • Spread the lemon curd on top, swirling into the batter with a butter knife.
  • Sprinkle with the streusel topping and the almonds.
  • Bake at 350 degrees for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan.
  • Run a knife around the outside of the cake to loosen from the pan.
  • Remove the springform ring. Serve.