2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup reduced-fat sour cream
1/3 cup 1% milk
1/4 cup Egg Beaters egg substitute
1/4 cup "I can't believe it's not butter" stick, melted
1 tsp. grated lemon zest
1 tsp. vanilla
1 1/4 cups sugar
1 cup wild blueberries, frozen
2/3 cup packed light brown sugar
2 tsp. cinnamon

Preheat oven to 350°F. Coat 8" spring-form pan with cooking spray.

In a bowl, combine 2 cups flour, baking powder, baking soda, and salt. In a separate bowl, mix sour cream, milk, egg substitute, 2 tablespoons melted butter, lemon zest, vanilla, and sugar. Stir in flour, mixing until just combined. Fold in 1/2 cup blueberries, pour into pan.

In a small bowl, mix brown sugar, and remaining 1/2 cup flour, and cinnamon. Stir in remaining melted butter until crumbs form. Sprinkle crumb mix and remaining blueberries over batter.

Bake for 1 hr or until toothpick inserted in center comes out clean. Cool in pan 45 minutes. Remove pan sides.

Submitted by: Sherry Monfils