Preheat oven to 350. To prepare topping, mix together in a small bowl floud, butter and cinnamon until crumbly. Add honey and toss together until well blended. Set aside.
Coat an 8 inch square baking pan with nonstick cooking spray and lightly flour; set aside. In a medium bowl, stir together flour, wheat flour, oats, baking poder, lemon zest, and salt.
In another medium bowl, cream together with a wooden spoon butter and dark brown sugar until light and fluffy; then beat in eggw hites with an electric mixer 1 at a time. Mix in vanilla. Add the foulr combination and milk to the sugar/egg mix, a little at a time, beginning and ending with the flour; mix well. Gently fold in blueberries (or other berries). Spoon batter into the pan and sprinkle with topping. Bake about 35 minutes or until cake is springy to the touch. Cool in the pan on a wire rack 10 minutes, then turn out and cool completely before serving.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 49 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.3mg||4 %|
|Sodium 248.9mg||9 %|
|Potassium 212.8mg||6 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 26.8g|
|Protein 9.2g||13 %|
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Calories per serving: 198
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