NORTH/CENTRAL EUROPEAN: Blueberry Coffee Cake

I think that if I post any more recipes from Simply in Season, I just may be in trouble. This is my variation on their recipe.

Cake:

• ¾ cup spelt flour
• ¾ cup kamut flour
• 1/3 cup fructose or sweetener of your choice
• 1 TBSP baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 ½ cups blueberries
• 1 tsp lemon peel
• 1 egg
• ½ cup soymilk
• ¼ cup Earth Balance margarine

Topping:

• ¼ cup fructose or sweetener of your choice
• 1/3 cup spelt flour
• 1/3 cup walnuts or other nuts (chopped)
• 2 TBSP Earth Balance margarine
• 1 tsp ground cinnamon

1. 1. Combine the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.

2. 2. Gently fold in the blueberries and lemon peel.

3. 3. Whisk together the egg, milk, and margarine in a small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into greased 8 x 8-inch baking pan.

4. 4. Mix together the ingredients for the topping until crumbly and sprinkle over batter.

5. 5. Bake in preheated oven at 425˚F until top is light golden brown, 20-25 minutes. Serve warm or at room temperature. Try it with warm milk poured on top.