Blueberry Coffee Cake
This easy, delicious cake is a perfect light dessert that's not too sweet, yet it's also substantial enough to serve at brunch. Feel free to substitute other berries if you prefer.
- 1/3 cup extra virgin olive oil or high oleic sunflower oil
- 1/2 cup light agave nectar
- 1/2 cup soymilk
- 2 tbsp. ground flax seed or flax meal
- grated rind of one lemon
- 1 tsp. pure vanilla extract
- 1 cup whole spelt flour
- 3/4 cup light spelt flour
- 1/4 tsp. sea salt
- 1 tbsp. baking powder
- 2 cups blueberries, fresh or frozen, drained
- 1/2 cup chopped walnuts or pecans
- 1/4 cup whole spelt flour
- 1/4 cup whole rolled oats
- 2 tsp. cinnamon
- 1 tbsp. light agave nectar
- 1 T. extra virgin olive oil or high oleic sunflower oil
- Preheat oven to 350F. Lightly grease a 9x9" square baking pan or spray with nonstick spray.
- Prepare topping: in a small bowl, blend the nuts, flour, oats, and cinnamon. In another small bowl, mix together the oil and agave nectar. Pour the agave mixture over the dry ingredients and toss until crumbly. Set aside.
- In a medium bowl, combine the 1/3 cup oil, 1/2 cup agave nectar, soymilk, flaxseed, lemon rind and vanilla. Set aside while you prepare the dry ingredients, or at least 2 minutes.
- In a large bowl, stir together the flours, salt, and baking powder. Pour wet ingredients over dry in bowl and stir just to blend (it's okay if a few small lumps remain). Gently fold one cup of the blueberries into batter. Spread batter in pan.
- Sprinkle the top of the cake with the topping mixture, then sprinkle the remaining blueberries over all.
- Bake for 45-50 minutes until a cake tester inserted in centre comes out clean. Lovely warm or at room temperature. Makes 9 large or 16 small squares.
By Ricki Heller. Visit her on the web at www.rickiskitchen.com.