Yesterday, I had an inspiration to make blueberry coffee cake. I searched the internet for a recipe, found this one, then adapted it to our t organic tastes and whole food preferences.
The Best Ever Blueberry Spelt Coffee Cake
Preheat oven to 350 degrees. Prepare a bundt pan by lightly oiling.
The Crumble
Combine:
- [amazon_link id=”B000EA0D1C” target=”_blank” ]1 organic brown cup sugar[/amazon_link]
- 1/3 cup organic unbleached white flour
- 1/3 cup [amazon_link id=”B001ELL44A” target=”_blank” ]organic spelt flour[/amazon_link]
- 1 teaspoon [amazon_link id=”B001IZK7TA” target=”_blank” ]organic cinnamon[/amazon_link]
Cut in
- 1/2 cup butter
Set aside.
The Cake
Beat until creamy:
- 1/2 cup softened butter
Add and beat until fluffy:
- 1 cup [amazon_link id=”B000E9WB8G” target=”_blank” ]organic sugar[/amazon_link]
- 1 organic egg
- 1 teaspoon vanilla
In a separate bowl, whisk together:
- 1 1/2 cup organic unbleached white flour
- 1/2 cup organic spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Add to the flour mixture to egg/butter/sugar mixture alternating with:
- 1/2 cup soymilk
Blend well.
Oil lightly a bundt pan. Spoon half of the batter into the bottom of the pan. Cover with:
- 1 cup fresh or frozen blueberries
Top the berries with the rest of the batter, then sprinkle the crumble on top. Bake for 55 minutes. Allow to cool on a rack, then flip the cake out of the pan. Sprinkle [amazon_link id=”B000EA2D9C” target=”_blank” ]organic powdered sugar[/amazon_link] on top (optional).
Not only is the flavor of this blueberry coffee cake superb, I like how the crumble ends up being at the bottom in reverse of traditional coffee cakes.
This sounds fantastic! Could I use cow’s milk instead of soymilk? What about regular flour instead of spelt flour? (not sure I could find spelt where I live…)
Yes, those substitutions are fine. Actually, that is what the original recipe calls for anyways. I adapted it. You will love it Maria!