BLUEBERRY BIRTHDAY CAKE

My son asked for a blueberry cake this year.  Previous attempts at fruit based birthday cakes have been colossal flops, so I figured I'd do it a bit differently this time and opt out of icing.  What we have here is more of a coffee cake with an awesome maple walnut crunch topping.  Definitely my kind of cake, but lets hope the 7 year old thinks it's great too.

BLUEBERRY CAKE with Maple Walnut Crunch

2 1/2 cups sprouted spelt flour

3 tsp baking powder (aluminum and GMO free)

1/8 tsp sea salt

1/4 cup organic vegetable oil

1/2 cup local maple syrup

1 tsp pure organic vanilla extract

1/2 cup water

1/2-2/3 cup organic milk

1 1/2 cups organic wild blueberries
Topping:
4 Tbsp organic coconut sugar
1 Tbsp maple syrup
3 Tbsp walnuts, minced
generous pinch of cinnamon
2 Tbsp organic vegetable oil

Method:  Preheat oven to 350*.  Grease and line a 9" round cake pan with parchment paper.  

Sift together flour, baking powder and salt into a bowl.  Whisk oil, maple syrup, vanilla, water and milk together in a bowl.  Stir the oil mixture into the flour mixture, mixing until smooth - do not overmix.  Gently fold in berries.  The batter should be thick, not runny.  Add more milk if needed.  Spoon into pan.  Combine topping ingredients in a small bowl.  Sprinkle onto cake.

Bake on centre rack for 40-45 minutes or until a toothpick comes out clean.  You may need to cover with foil to prevent top from burning.  Cool cake in pan for 10 minutes before turning out of pan and cooling on a wire rack.

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