Blueberry Breakfast Cake

• Total time: 45 min
• Cook time: 35 min
• Prep time: 10 min

• 2 cups whole wheat pastry flour
• 1 tsp cinnamon
• ½ tsp ground ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup unsweetened applesauce
• ¼ cup light brown sugar
• ¼ cup raw sugar
• 1 tsp vanilla extract
• 1 cup nondairy milk
• 1 cup wild blueberries, frozen

Preheat oven to 350 F. In a large bowl, whisk flours, cinnamon, ginger, baking soda and baking powder together. Add applesauce, sugars, extract and non-dairy milk and mix until just combined, adding a little extra non-dairy milk if necessary. Gently fold in blueberries, transferring to a greased or non-stick 9x9 pan. Sprinkle top with brown sugar and bake 30-35 minutes or until an inserted tooth pick comes out clean.

Servings per batch: 9

• Calories: 162
• Fat: NA
• Carbohydrate: 33g
• Dietary Fiber: 4g
• Sugars: 12g
• Protein: 4g