Blueberry Cake Squares

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Nonstick cooking spray
2  cups all-purpose flour
1/2  cup granulated sugar
1/4  cup packed brown sugar
1/4  cup toasted wheat germ
1-1/4  teaspoons baking powder
1  teaspoon finely shredded orange peel
1/2  teaspoon ground cinnamon
1/4  teaspoon baking soda
1/8  teaspoon ground nutmeg
1/4  cup fat-free milk
1   egg
2   egg whites
1  8-ounce carton plain nonfat yogurt
1/3  cup cooking oil
1-1/2  cups fresh blueberries or frozen unsweetened blueberries
1  tablespoon all-purpose flour
1/4  cup chopped walnuts
1/4  cup all-purpose flour
1/4  cup packed brown sugar
1  tablespoon melted margarine
   Fresh blueberries (optional)
   Fresh mint (optional)

Spray a 9x9x2-inch baking pan with nonstick spray; set pan aside.
In a large mixing bowl combine the 2 cups flour, granulated sugar, 1/4 cup brown sugar, wheat germ, baking powder, orange peel, cinnamon, baking soda, and nutmeg. In another bowl combine the milk, egg, egg whites, yogurt, and oil. Beat until smooth. Add liquid ingredients to flour mixture, stirring just until combined. Combine 1-1/2 cups blueberries and 1 tablespoon flour; stir into batter. Pour batter into prepared pan.
 For the Crumb Topping, in a small bowl combine walnuts, 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, and melted margarine. Mix until crumbly. Sprinkle over batter. 

 Bake in a 375 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cool in pan on a wire rack. Garnish with additional fresh blueberries and mint, if desired. Makes 9 servings. 
Prep: 25 minutes.  Bake: 35 minutes.

Source: Better Homes and Gardens

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