Chef Joey's Vegan Blueberry Coffee Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

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

Recipe

• 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!