Nutty graham cracker crumbs contribute both flavor and texture to this richly dense cake, bursting with antioxidant-rich blueberries.

Blueberry Graham Cake

1/2 cup butter or margarine
1 cup granulated sugar
3 large eggs
3/4 cup milk
1 pint fresh or frozen blueberries (if frozen, thaw and drain)
1 cup all-purpose flour

1 1/2 cups graham cracker crumbs
1 teaspoon baking powder
1 teaspoon baking soda
Sweetened whipped cream or topping for garnish

Additional blueberries, lightly sweetened for garnish

1. Preheat oven to 375°F (175°C). Grease and flour an 8-inch springform baking pan; set aside.
2. In large mixing bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Stir in milk.
3. Combine blueberries, graham cracker crumbs, flour, baking powder and baking soda. Add all at once to egg mixture and beat until smooth.
4. Pour batter into prepared baking pan. Bake for 50 to 60 minutes, or until top is richly browned. Cool completely on wire rack.
5. Garnish cake slices with dollops of sweetened whipped cream and sweetened blueberries.

Makes 8 servings.