Blueberry Hazelnut Wheat Coffee Cake

1/2 c Real butter
2/3 c Sugar
1 lg Egg
1 1/2 c Hard white wheat (grind until fine)
1 1/2 c Flour
2 tb Poppy seeds
1/2 ts Soda
1/4 ts Salt
1/2 c Sour cream mix

Topping:
2 c Fresh or frozen blueberries (thawed, if frozen)
1/3 c Sugar
2 ts Whole wheat flour
1/4 ts Nutmeg
1/2 c Chopped Oregon hazelnuts

Beat butter, sugar and egg until fluffy. Add ground wheat to the flour, poppy seeds, soda and salt. Mix 1/3 of dry mixture with butter mixture, then add 1/4 cup sour cream, then the remaining flour mixture. Continue to mix on medium speed for two minutes. Grease pan (bottom and sides) and dust with sugar. Spread batter over bottom and one inch up the sides. Combine all ingredients for topping and sprinkle over batter. Bake at 350 for 40-45 minutes. Cool.

Blueberry Hazelnut Wheat Coffee Cake printer friendly version located here. (Just the recipe. Nothing else.)
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