Blueberry Muffin Cake

• FOR THE CAKE:
• 1-1/2 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 3/4 cups Packed Brown Sugar
• 1/3 cups White Sugar
• 1 teaspoon Salt
• 3-1/2 teaspoons Baking Powder
• 5 Tablespoons Canola Oil
• 1/4 cups Unsweetened Applesauce
• 1/2 cups Plus 1 Tablespoon Skim Milk
• 1-1/2 teaspoon Vanilla
• 2 whole Eggs, Lightly Beaten
• 1-3/4 cup Fresh Organic Blueberries
• FOR THE TOPPING:
• 1/2 cups Brown Sugar
• 1 Tablespoon White Sugar
• 1/4 cups All-purpose Flour
• 1 teaspoon Cinnamon
• 1/4 cups Cold Butter Cubed

1. Preheat oven to 350u0b0F. Grease an 8 x 8 baking dish with cooking spray and set aside.
2. In a large bowl, mix together flours, sugars, salt and baking powder. Make a well in the middle. Pour oil, applesauce, milk, vanilla and eggs into the well. Mix batter well. Gently fold in blueberries.
3. Pour mixture into the prepared baking dish. In another bowl, for the topping, mix together the brown sugar, white sugar, flour and cinnamon. Using a pastry blender or knives, cut in butter until mixture is crumbly (will resemble sand). Shake mixture over the top of the batter until evenly coated.
4. Bake cake for 35-50 minutes, or until topping is golden brown and a toothpick inserted in the middle comes out dry. Serve warm and enjoy!

cake, whole wheat flour, allpurpose, brown sugar, white sugar, salt, baking powder, canola oil, ubc, milk, vanilla, eggs, fresh organic blueberries, brown sugar, white sugar, ubc, cinnamon, ubc

Taken from tastykitchen.com/recipes/desserts/blueberry-muffin-cake/ (may not work)