Ingredients: 2 teaspoon baking powder,1 cup blueberries,3/4 cups buttermilk,2 large eggs,2 1/2 cup all-purpose flour,1 cup granulated sugar,1 cup grapes, halved if desired,1 teaspoon ground cinnamon,1/4 cup old-fashioned rolled oats,1/4 teaspoon salt,4 tablespoon unsalted butter, room temperature,1 tsp. vanilla extract
Instructions:
- Preheat your oven to 375 FPrepare the streusel topping.In a small bowl, with a pastry cutter/fork/your fingers, smoosh (that’s the technical term) butter, flour, salt, sugar, and cinnamon until everything is well combined.Keep cool in the fridge.In a medium bowl, sift the flour, salt, and baking powder together.In a third bowl, cream butter and sugar with a stand/hand mixer until it is pale and fluffy.
- Add one egg at a time, beating each thoroughly before adding the next.
- Add half of the dry ingredients and beat thoroughly.Then add the buttermilk and vanilla. Beat until smooth.Lastly, add the rest of the dry ingredients and the grapes and blueberries.With a spoonula fold everything together, careful not to overmix or burst any of the berries, although a few berries bursted won’t break the bank.Line the bottom of a 9×9 inch pan with parchment or aluminum foil while the excess hangs over the sides.Butter (and flour if you wish) and pour the batter in. The batter will be thick but you should be able to smooth it out.
- Sprinkle the reserved streusel topping across the top and bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.When it has been cooling for at least 15 minutes, you can take a knife and loosen the sides, making sure everything is detached before unmolding it.
- Serve with coffee, whipped cream, or ice cream. And as always, Chow!
