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Hmm. Gotta defrost the freezer and there is a bag of blueberries in there. And I got a free box of lactose-free sour cream downtown yesterday. I found a sour cream cake recipe that I adapted here:
1 cup nuts (I used walnuts and almonds)
1/3 cup brown sugar
1 teaspoon cinnamon
Mix together, put a quarter in another bowl. Add 1/3 cup of butter and a tablespoon of flour to the rest of the nuts and mix well.
Defrost the blueberries (let them drip) and slice enough apples thinly to fill a one-liter container together with the blueberries. Dump the juice of a lemon on the fruit.
3/4 cup graham flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
Mix together.
1/2 cup brown sugar
1/2 cup granulated suger
1/2 cup butter
1 teaspoon vanilla
Mix until fluffy. Add 2 eggs, one at a time.
Now add flour mixture and a package of sour cream (250 ml) alternately, mixing well after each addition.
Grease a cake pan (round or rectangular) and put 2/3 of the batter in the pan. Sprinke the quarter of the nut mixture on the dough, spread the fruit on top. Dab the rest of the dough on top, and now sprinkle the nut-butter mixture on top.
Bake at 350 for about 45-50 minutes until a toothpick comes out clean. Cool, serve with whipped cream that has a teaspoon of vanilla added.
Don't even start counting the calories in this.
You can also use rhubarb, put at least one apple in and leave out the lemon juice. Believe me, it is tart enough, but the calories are still there.