1/2 cup/4oz (1 stick) butter, softened
1 cup white sugar
2 large eggs
1/2 cup milk/buttermilk/kefir
2 teaspoons vanilla
2 cups white whole wheat flour (or all-purpose flour)
1 1/2 tsp baking powder
1/2 tsp salt
3 cups blueberries* - fresh or frozen
Heaped Tbsp flour
Optional: 2 Tbsp orange zest
4 Tbsp butter, melted
1/2 cup sugar
1/3 cup all-purpose flour
1/2 cup rolled oats
1 tsp cinnamon
Optional: crushed pecans
*NOTE: try using other fruits, like diced apples (think blueberry-size dices), diced peaches, crushed pineapple (may need to reduce liquids a bit), frozen raspberries, frozen strawberries, diced rhubarb ...
Coat an 8x13 baking dish (glass or metal) with melted butter/coconut oil and dust with flour.
Beat butter and sugar together with a mixer for a couple of minutes until combined to a creamy texture. Add eggs, milk & vanilla and combine until evenly dispersed (little beads of butter floating throughout.)
In a separate bowl, sift flour, baking powder and salt together.
Toss blueberries in extra 3 tablespoons of flour to coat.
Heat oven to 350ºF.
Slowly add flour mixture until just combined. Finally add blueberries (and orange zest) and mix until evenly dispersed. (Note: frozen berries will make the mixture VERY thick.)
Spread evenly in prepared 8x13 pan.
For crumb topping, melt butter and mix with sugar, flour and rolled oats until an even crumb texture.
Sprinkle on top of cake batter.
Bake around 30-45 minutes, or until light golden brown and a toothpick comes out clean.
Eat warm, with cream or ice cream for extra Y.U.M factor, or just plain, as-is. After it has cooled, it keeps well in a sealed container on the kitchen counter for at least 3 days (that's when we finished the last of it!)