Blueberry-Molasses Cake

"Cake for breakfast. Again!" That is exactly what my 7-year-old said. Really? I thought it would be a welcome treat. I was wrong. So, Jake and Riley downed the cake while Dylan and I ate leftover pho. Bellies full, I think we're all ready for the final push to get out of our old house. Moving stinks. But we are almost done. Phew.

2 C white whole wheat flour

2 t baking powder
1 t baking soda
1 C organic granulated sugar
1 T ground cardamom
1 T ground nutmeg
2 eggs
1-1/2 C unsweetened applesauce
1/2 C olive oil
1/2 C organic plain yogurt
2 T molasses
lemon zest
juice from one lemon
2 C fresh blueberries
brown sugar and granola for topping, if desired

Preheat oven to 350 degrees and butter a baking dish. Place all dry ingredients in a large mixing bowl. Add wet ingredients and mix with a wooden spoon until just moistened. Gently stir in blueberries. Pour batter into prepared pan, spreading it evenly to the edges. Sprinkle with brown sugar and granola, if desired. Bake till a toothpick inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack before slicing and serving.

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