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  • 1½ cups whole wheat pastry flour or whole wheat flour
  • ½ cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
  • ⅛ teaspoon salt
  • 5 tablespoons cold unsalted butter
  • zest of one lemon
  • 1 cup blueberries (I used frozen but fresh would be even better!)
  • ½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
  • ½ cup milk of choice (I used 2%)
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