When you need to serve a crowd, a big cake is in order. If you want the added benefit of a healthy and moist cake, then this recipe (Martha Stewart, Sept 2014) will do the trick; white whole wheat flour, buttermilk and blueberries combine to create a delicious afternoon treat!
1 1/2 stick unsalted butter, room temperature
3 cups white whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 3/4 sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk
3/4 cup muesli (preferably unsweetened)
2 TBsp honey
2 cups fresh blueberries
Combine muesli and honey in a small bowl. Spread half of batter in prepared pan. Top evenly with blueberries. Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere.
Cool completely, at least 1 1/2 hours, before removing from pan. Cake can be stored at room temperature up to 2 days.