Graham flour is a slightly coarser grind than whole-wheat flour because it has the bran and germ layers of the wheat kernel's endosperm mixed in, which makes a coarse, brown flour with a nutty and slightly sweet flavor.

• Preheat oven to 350°F; then butter a Bundt pan.

• Make filling by combining the brown sugar, cinnamon, ⅓ cup all-purpose flour, and ¼ cup butter with fingertips until crumbly. Set aside.

• For batter, cream together ¾ cup butter and sugar until fluffy. Add eggs, one at a time, and beat them in to form a smooth batter.

• In a separate bowl, whisk together 2 cups flour, 1 cup graham cracker crumbs, baking powder, baking soda, and salt. Add flour mixture alternately with sour cream to the butter-egg mixture until fully incorporated. Fold in the blueberries, then layer half the batter in the Bundt pan, sprinkle it with the filling mixture, and layer the rest of the batter on top.

• Bake for 50 minutes, or until a toothpick inserted in the middle comes out clean.

Graham Crumbs

Use graham crumbs whenever you can. Adding the wheat in this coarse form compensates for the butter and sour cream in many cake and cookie recipes. If you don't have graham crumbs handy, add wheat germ for fiber and vitamins. The sweet flavor of graham also allows you to cut back on the sugar in any cake or cookie recipe. Adding berries is also important to the fiber quotient.