Active Time: 20 minutes

Total Time: 1 hour and 35 minutes

Servings: 12

Nutrition Profile: Sesame-Free, Nut-Free, Soy-Free, Vegetarian

Ingredients:

- 1/2 cup of packed light brown sugar

- 3 tablespoons of all-purpose flour

- 3 tablespoons of whole-wheat pastry flour

- 2 tablespoons of unsalted butter, softened

- 2 teaspoons of ground cinnamon

- 1/4 teaspoon of salt

- Baking spray with flour

- 1/2 cup of granulated sugar

- 6 tablespoons of unsalted butter, softened

- 1 large egg

- 1 cup of all-purpose flour

- 1 cup of whole-wheat pastry flour

- 1 1/2 teaspoons of baking powder

- 1/2 teaspoon of baking soda

- 1/4 teaspoon of salt

- 1/2 cup of reduced-fat sour cream

- 1/4 cup of water

- 2 cups of fresh or frozen blueberries

- 2 teaspoons of grated lemon zest

- 1 teaspoon of vanilla extract

Directions:

1. Preheat the oven to 350°F. Coat an 8-inch-square baking pan with baking spray.

2. Prepare the streusel: Stir together the brown sugar, 3 tablespoons each of all-purpose flour and pastry flour, 2 tablespoons of softened butter, ground cinnamon, and 1/4 teaspoon of salt in a medium bowl until the mixture becomes crumbly and combined. Refrigerate, uncovered, until ready to use.

3. Prepare the cake: Beat the granulated sugar and softened butter in a large bowl with an electric mixer on high speed until the mixture becomes light and fluffy, which should take around 3 to 4 minutes.

Remember to scrape down the sides of the bowl as needed. Beat in the egg until it is just combined.

4. In a separate medium bowl, whisk together the all-purpose flour, pastry flour, baking powder, baking soda, and salt until well combined.

5. Beat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in the blueberries, lemon zest, and vanilla until they are evenly incorporated. The batter will be thick. Spoon the batter into the prepared baking pan, spreading it evenly.

Sprinkle with the streusel, pressing gently to adhere.

6. Bake the cake until a wooden pick inserted in the center comes out clean, which should take around 45 to 50 minutes. Allow it to cool slightly on a wire rack for about 30 minutes. Cut into 12 pieces and serve.

To make ahead: Store the cake in an airtight container at room temperature for up to 3 days.

Nutrition Information:

Serving Size: 1 piece

Calories: 262

Fat: 10g

Saturated Fat: 6g

Cholesterol: 41mg

Carbohydrates: 41g

Total sugars: 20g

Added Sugars: 17g

Protein: 4g

Fiber: 2g

Sodium: 235mg

Potassium: 116mg