Whole-Grain Blueberry Buckle

• 20 grams rolled oats (about 3 tablespoons, approximately)
• 60 grams quinoa flour (1/2 cup, approximately; grind quinoa in a spice mill to make the flour)
• 1/2 teaspoon freshly grated nutmeg
• 50 grams unrefined turbinado sugar (1/4 cup, approximately)
• 18 teaspoon salt (to taste)
• 60 grams cold unsalted butter, cut into 1/2-inch pieces (4 tablespoons/2 ounces)
• 125 grams whole- wheat flour (1 cup, approximately)
• 65 grams unbleached all-purpose flour (1/2 cup, approximately)
• 5 grams baking powder (1 teaspoon, approximately)
• 1 gram baking soda (1/4 teaspoon, approximately)
• 3 grams fine sea salt (scant 1/2 teaspoon, approximately)
• 90 grams unsalted butter, preferably French-style such as Plugra, at room temperature (6 tablespoons/3 ounces)
• 120 grams sugar, preferably organic (scant 1/2 cup, approximately)
• 1 teaspoon finely grated lemon zest
• 2 eggs, at room temperature
• 130 grams buttermilk or kefir (1/2 cup)
• 350 grams blueberries (2 1/4 cups, approximately/ 2 boxes), divided

1. Preheat oven to 350 degrees.
2. Butter a 9-inch square baking pan and cover bottom with parchment.
3. Butter parchment.
4. Make the crumble topping.
5. Place oats, quinoa flour, turbinado sugar, salt, and nutmeg in a food processor fitted with the steel blade and pulse several times to combine.
6. Add cold butter and pulse until butter is evenly distributed in throughoutthroughout the grain mix.
7. The mixture should have a crumbly consistency.
8. Place in freezer while you make the ix up cake batter.
9. Sift together flours, baking powder, baking soda and salt.
10. In a standing mixer fitted with the paddle attachment, or in a bowl with electric beaters, cream butter, sugar, and lemon zest on medium speed for 3 to 5 minutes, until fluffy.
11. Add eggs, one at a time, scraping down bowl between each addition.
12. On low speed, add flour mixture in 3 batchesadditions, adding buttermilk or kefir between each addition.
13. Scrape down bowl between each addition.
14. Remove beaters and gently fold in half the blueberries.
15. Scrape batter into prepared pan and spread evenly.
16. Distribute remaining blueberries over the top.
17. Sprinkle crumble topping over the blueberries.
18. Bake 50 to 55 minutes, until golden and firm when pressed gently in the middle.

rolled oats, flour, nutmeg, turbinado sugar, salt, cold unsalted butter, whole wheat flour, flour, baking powder, baking soda, salt, unsalted butter, sugar, lemon zest, eggs, buttermilk, blueberries

Taken from cooking.nytimes.com/recipes/1016379 (may not work)