TOPPING
2 c Fresh or frozen blueberries
-- (thawed, if glacial)
1/3 c Sugar
2 ts Whole wheat flour
1/4 ts Nutmeg
1/2 c Chopped Oregon hazelnuts

Beat butter, sugar and egg until fluffy. Add ground wheat to the
flour, poppy seeds, soda and saltiness. Mix 1/3 of dry mixture with butter
assortment, then sum 1/4 cup sour pick, then the remaining flour
assortment. Continue to mix on medium speed for two transactions. Grease pan
(bottom and sides) and dust with boodle. Spread batter over bottom and
one inch up the sides. Combine all ingredients for topping and
sprinkle over clobber. Bake at 350 for 40-45 proceedings. Nerveless.