Streusel Topping:

3/4 cup brown sugar

1/2 cup whole wheat pastry flour

1/4 cup all-purpose flour

1/4 cup old-fashion rolled oats

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

6 Tbsp unsalted butter, softened

Cake:

2 cups white whole wheat flour

1/2 cup all-purpose flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

4 Tbsp (1/2 stick) unsalted butter, softened

3/4 cup sugar

2 large eggs

3/4 cup milk

1 tsp vanilla

3/4 cup ripe mashed bananas (about 3 medium bananas)

1 1/2 cups blueberries (fresh or frozen)

Instructions:

Preheat oven to 375 degrees.  Spray a 9-inch-square pan with non-stick cooking spray, set aside.

To make streusel:

Whisk together the sugar, flours, oats, cinnamon, nutmeg and salt in a medium bowl.  Add the butter and mix with a pastry blender to make medium-size crumbs.

To make cake:

Whisk together the flours, baking powder, cinnamon, and salt in a medium bowl. 

In a large bowl, cream together the butter and sugar until light and fluffy, then add eggs, one at a time, stopping to scrape down the sides and bottom of the bowl between additions.  Stir in half the dry ingredients, then the milk and vanilla, scraping down the sides.  Stir in remaning dry ingredients, then fold in mashed bananas and blueberries.  Spread the batter in the prepared pan, and sprinkle the streusel evenly over the top.

Bake the cake until a cake tester inserted in the center comes out clean, 45 to 50 minutes.  Remove it from the oven and let it cool, in the pan, on a rack.

Adapted from King Arthur Flour Whole Grain Baking Cookbook

from the kitchen of http://multiplydelicious.com