I have not, in the past, posted anything that did not include herbs. But desserts and sweets are almost in a different category, so I'm making an exception today. I do have a few recipes to offer you with herbs, but that will come later.
This recipe is too good to pass up. So for now I will make an allowance to my own herb rule and just say that it includes nutmeg and cinnamon -- not herbs but spices. In Michigan, we're all about fruits in the summer. Fresh home grown blueberries are always featured at this time of year. I know you're going to love this recipe!
Grand Rapids Press, Great Tastes, July 23, 2008
Ingredients: 1/4 lb. butter, softened 1 c. granulated sugar 1/2 c. brown sugar 4 eggs 1 t. vanilla 2 3/4 c. all-purpose flour 1 t. baking soda 1 t. nutmeg 1/2 t. salt 1 1/2 c. low-fat sour cream 2 c. dry blueberries
Streusel Topping: 1/2 c. brown sugar 1/4 c. all-purpose flour 1 T. rolled oats 1/2 t. cinnamon 4 T. butter, softened
Preparation: In a large mixing bowl, cream butter, granulated sugar, and brown sugar with electric mixer until light and fluffy. Mix in eggs and vanilla. Add flour, baking soda, nutmeg, and salt; beat until combined. Do not over mix.
Add sour cream; mix well. Fold in blueberries.
For topping combine brown sugar, flour, oats, cinnamon, and butter. Sprinkle with streusel topping. Bake at 375 degrees for 20 to 25 minutes.