I made this for dessert over Memorial Day weekend, and it was really good! We ended up eating it for breakfast for the rest of the week. Cake? For breakfast. We do what we want!

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Baking Spray

4 tbsp butter

3 tbsp low-fat sour cream

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 cup AP flour, divided

3/4 cup wheat flour

2 tbsp baking powder

1/8 tsp salt

2 cups fresh blueberries

1/3 cup almond milk

1/4 cup packed brown sugar

1 tbsp ground cinnamon

Preheat oven to 350 degrees & spray a 9-inch baking pan. Cream together 3 tbsp of butter, the sour cream, and sugar. Add the egg and vanilla, beat well. In another bowl, combine 3/4 cup AP flour, all of the whole wheat flour, and the baking powder and the salt. Mix until smooth. Pour batter into prepared pan and top with blueberries. In a small bowl, combine 1/4 cup AP flour, brown sugar and cinnamon. Cut 1 tbsp butter into mix, until it forms coarse crumbs. Sprinkle over blueberries. Bake for 45 to 50 minutes.