For the Cake:

1 1/4 cups whole wheat flour

1 1/4 cups unbleached white flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups frozen blueberries

3/4 cup packed Wholesome Sweeteners Organic Fair Trade Light Brown Sugar

1/3 cup canola oil

2 large, cage-free eggs

1 cup Helios Plain Kefir

Zest of 1 lemon, finely grated

For the Topping:

3/4 cup of rolled oats

1/2 cup Wholesome Sweeteners Organic Fair Trade Sugar

1/4 cup flour

1/4 cup wheat germ

1 1/2 teaspoon ground cinnamon

4 tablespoons melted butter

Preheat oven to 375 and lightly grease a 13x9" baking pan.

Make topping by stirring ingredients together and set aside.

To make the cake:  Cream oil and 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 blueberries and pour into prepared pan.

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