Blueberry Coffee Cake with Walnut Crumble by Millie Peartree

Instructions

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