I know it’s been awhile and I do apologize. I’ve been preoccupied with publisher troubles and chickens, but I’m getting back on the bandwagon now.  It’s actually starting to get cooler here and that is great news, not just because I love the cold weather, but I work better when it’s cooler outside.  And rainy day?  Look out! I’m a writing maniac when it rains. Sadly, we’ve had very little rain this summer.

I will be getting Latin Moon rereleased within the next month, and I hope to follow with the rest of the series shortly after. I have a new series in the works, if I can get time to finish it. Come on rainy days 😉

I want to leave you with an awesome recipe to atone for my absence.  I made this again last week and OH my Goodness!  I had forgotten how delicious it is.  This goes great with hot tea on the porch while watching the chickens.  If you don’t have chickens…birds, squirrels, any other wildlife, or heck just watching the leaves fall. I hope you are all enjoying your autumn so far.  I know I am.

Blueberry Breakfast Cake

 

Cake Batter:

1 ½ cups fresh blueberries

⅔ cups all-purpose flour, plus 2 teaspoons, divided

⅔ cups whole wheat flour

¾ cup old fashioned rolled oats, uncooked

¼ cup walnuts

2 teaspoons baking powder

½ teaspoon salt

¾ cup sugar

1 egg

¾ cup lowfat buttermilk

¼ cup canola oil

1 teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon nutmeg

Topping:

¼ cup whole wheat flour

¼ cup rolled oats

¼ cup brown sugar

¼ teaspoon cinnamon

¼ cup butter, softened

¼ cup chopped walnuts

a pinch of nutmeg

Directions:

Preheat oven to 375 degrees. Coat an 8×8 baking pan with cooking spray; set aside.

Rinse the blueberries. Let the berries air-dry or blot with a paper towel. In a separate bowl, add 2/3 cup all-purpose flour, whole wheat flour, oats, baking powder, salt & sugar; mix. Combine egg, buttermilk, oil, and vanilla; mix. Add berries and walnuts until distributed throughout.

In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add walnuts and mix. Sprinkle topping on batter.

Bake 35-40 minutes, until toothpick inserted in center comes out dry.