1

Preheat oven to 425°F. Lightly coat an 8- X 8-inch square baking pan with cooking spray.

2

In a large bowl, combine 1 ½ cups flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt; gently fold in blueberries and lemon zest. In a small bowl, whisk together milk, egg, and applesauce. Using a wooden spoon, stir flour mixture into applesauce mixture until just combined (batter will be very thick). Scrape batter into prepared pan and spread into an even layer.

3

In another small bowl, to make topping, combine remaining ¼ cup flour, brown sugar, and remaining 1/2 tsp cinnamon. Using a fork, cut butter into flour mixture until mixture resembles coarse crumbs; stir in walnuts.

4

Sprinkle crumble mixture evenly over batter. Bake until a tester inserted in center of cake comes out clean, 20 to 25 minutes. Let cool slightly before cutting into 12 pieces; serve warm or at room temperature.

5

Serving size: 1 piece