Chef Joey'S Vegan Blueberry Coffee Cake

• 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

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!

cake, unbleached cane sugar, shortening, egg substitute, filtered water, nondairy milk, flour, baking powder, celtic sea salt, blueberries, unbleached cane sugar, flour, cinnamon, margarine

Taken from www.food.com/recipe/chef-joeys-vegan-blueberry-coffee-cake-244037 (may not work)