Blueberry Crunch Cake



3/4 cup of rolled oats
1/2 cup Wholesome Organic Turbinado Raw Cane Sugar
1/4 cup flour
1/4 cup wheat germ
1 1/2 tsp ground cinnamon
4 tbsp melted butter


1/3 cup canola oil
3/4 cup Wholesome Organic Light Brown Sugar
2 large cage-free organic eggs
1 1/4 cups unbleached white flour
1 1/4 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
Zest of 1 lemon, finely grated
1/2 tsp salt
1 cup plain Kefir
1 1/2 cups frozen blueberries


Preheat the oven to 375°F and lightly grease a 13×9″ baking pan.


Stir the ingredients together and set aside.


Cream the oil and organic brown sugar, beating on medium speed for about 1 minute until light.

Add eggs and beat until smooth.

Stir together the white flour, whole wheat flour, baking powder, baking soda, lemon zest and salt in a bowl and add to creamed mixture alternately with kefir, mixing on low just enough to combine.

Using a spoon, gently stir in the blueberries and pour into prepared pan.

Top by sprinkling with the topping. Bake for 40 minutes or until done.

Recipe Source: Helios Nutrition


Wholesome Organic Fair Trade Light Brown Sugar

Wholesome Organic Raw Cane Turbinado Sugar

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