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