Chef Joey's Vegan Blueberry Coffee Cake

This is a luscious dessert. A dollop of Vegan Whipped Cream would be a perfect topping.

• Ready In: 1 hr 15 mins
• Serves: 9
• Yields: 9 squares

Ingredients

• For the cake

• 3⁄4 cup  unbleached cane sugar
• 1⁄4 cup  soft vegan shortening
• 1 1⁄2 teaspoons egg substitute (Ener-G)
• 2  tablespoons  filtered water (add to egg substitute)
• 1⁄2 cup  non-dairy milk
• 2  cups  sifted  spelt flour
• 2  teaspoons baking powder (non-aluminum)
• 1⁄2 teaspoon  celtic sea salt
• 2  cups  organic blueberries (drained if canned)

• For the crumb topping

• 1⁄2 cup  unbleached cane sugar
• 1⁄3 cup  sifted  spelt flour
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup vegan margarine

Directions

1. Note: If you use frozen blueberries thaw and drain them also.
2. Preheat oven to 375'F.
3. Mix together the sugar, shortening, and egg substitute.
4. Sift together the flour, baking powder and salt.
5. Add the dry to the wet ingredients.
6. Gently add the blueberries last.
7. Spread in a 9x9 inch baking dish.
8. Prepare the crumb mixture by mixing the ingredients and sprinkling on top of the blueberry cake batter.
9. Put in oven and bake!
10. Bon Appetit!