Apple Blueberry Coffee Cake

1/2 cup of fresh blueberries
1 small apple, sliced
2 cups of all-purpose flour
1/2 cup of sugar
1/2 teaspoon cinnamon
2 1/2 tsp. of baking powder
1/4 tsp. salt
1 egg
1/3 cup of canola oil
2/3 cup + 1 TBS (seperated) of almond milk
(you can use regular milk if you like)
1 teaspoon vanilla extract


Topping:
1/3 cup of brown sugar
1/4 cup of all-purpose flour
1/2 tsp. of cinnamon
3 Tbsp. of firm margarine or butter


Preheat oven to 375'F.
Mix together flour, salt, baking powder, cinnamon, and half of the sugar.
In another bowl, mix together the egg, oil, 2/3 c. milk, sugar and vanilla.
Slowly mix wet ingredients into the flour until well blended (about 1 minute).
Add tablespoon of milk and mix into dough.
Pour batter into a greased 8 x 8 baking dish. The dough will be very thick. Spread it on the bottom of the dish as evenly as you can.
Arranged sliced apples over the dough, pressing them into the dough, then blueberries.

Mix the ingredients for the topping, then cut in butter until crumbly. Sprinkle over the fruit.
Bake for 35 mins or until toothpick inserted in center comes out clean.


Note: To make this cake vegan, simply use an egg replacer for one egg, and make sure to use margarine not butter in the topping.