Blueberry Spelt Crumble Cake

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An easy blueberry crumb cake, bursting with soft and sweet blueberries, and a cinnamon-flavored streusel, is great for a picnic, brunch or for afternoon tea with friends.

Blueberry Spelt Crumble Cake

adapted from taste

Crumble Topping	Cake Batter
100 g Wholegrain spelt flour 50 g Coconut sugar 1 tsp Cinnamon powder 1/4 tsp Nutmeg powder 80 g Cold butter, diced	200 g Wholegrain spelt flour 100 g Hazelnut, ground into flour 1 tsp Baking soda 1 tsp Baking powder 180 g Unsalted butter, at room temperature 10 package NuNaturals white stevia powder 80 g Coconut sugar 2 Eggs 1 tsp Vanilla extract 1 Lemon, rind finely grated 1 tbsp lemon juice 185 ml Buttermilk 200 g Blueberries, fresh or frozen

1. Preheat oven 180C/350F. Grease and line base of a 20cm round springform pan with baking paper.
   
2. For the topping, combine all the ingredients in a large bowl. Use your fingertips to rub until mixture resembles breadcrumbs. Set aside.
   
3. Whisk together the spelt flour, ground hazelnuts, baking soda and baking powder.
   
4. Beat butter, stevia powder and coconut sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, lemon rind and juice. Gradually add flour mixture and buttermilk, alternating. Mix until well combined.
   
5. Spread two-thirds of the batter into prepared pan. Top with one-third of the blueberries and one-third of the crumble mix. Top with remaining batter, smoothing the top, then top with remaining blueberries and crumble.
   
6. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool in the pan for 20 minutes before transferring to a serving plate.

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