Blueberry Muffin Cake

I made this cake after I made some pumpkin muffins. I like this cake because it is not overly sweet and doughy like some blueberry muffins can be.

1/2 cup Whole Wheat flour
1 cup White flour
1 pinch if salt
1 tsp baking powder
zest of 1 orange
3/4 cup brown sugar
1 cup fresh blueberries (I only had frozen so I thawed them)
2 eggs slightly beaten
1/2 cup milk
2 Tbs melted unsalted butter

milk to glaze
Brown sugar

Preheat oven to 425. Spray an 8 inch round cake pan with cooking spray.

Sift together the flour, salt & baking powder.
Stir in the orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & mix well.
Transfer to the prepared pan.

Place pan in oven above the center rack, Bake for 25 to 30 minutes.
Remove the cake from the oven, glaze with milk & sprinkle with the brown sugar.
Return to oven to bake for another 5 minutes.
Serve warm or cold.