Blueberry Breakfast Cake

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 non-dairy 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.

From The Happy Herbivore