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.