Blueberry Wheat Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a 9-inch (23 cm) round cake pan or a 9x5-inch loaf pan with parchment, or lightly grease with butter and dust with flour. If using a loaf pan, reduce bake time slightly (see baking step).

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly distributed.

Mix wet ingredients

In a separate medium bowl whisk the egg, buttermilk, Greek yogurt, melted cooled butter, and vanilla extract until smooth and slightly frothy.

Fold wet into dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, fold gently until just combined — the batter should still be slightly lumpy. Avoid overmixing to keep the crumb tender.

Add blueberries and lemon zest

Toss the fresh blueberries briefly with a teaspoon of flour (reserved from dry mixture) or dust them lightly to prevent sinking. Fold the blueberries and lemon zest into the batter gently and evenly, scraping the bowl so there are no dry streaks.

Transfer to pan

Spoon the batter into the prepared pan and smooth the top with an offset spatula or back of a spoon so the surface is even.

Brush the top of the batter lightly with the 1 teaspoon melted butter and sprinkle the turbinado sugar evenly over the surface. This creates a crunchy, shiny top.

Place the pan on the center rack of the preheated oven. Bake a round cake pan for 22–28 minutes, or a 9x5 loaf pan for 40–50 minutes. The cake is done when the top is golden, a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and the internal temperature reads about 205°F (96°C) if using an instant-read thermometer.

If the top is browning too quickly, tent lightly with aluminum foil for the last 8–10 minutes of baking.

Remove from oven and let the pan rest on a wire rack for 10–15 minutes. Run a knife around the edges, then remove the cake from the pan and transfer to the rack to cool another 20 minutes before slicing. The cooling time allows crumb to set and flavors to develop.