Blueberry Crumb Cake

Serves 16

For all ingredients, please consider using those that are grown organically.

 2 1/2 cups fresh blueberries, rinsed and thoroughly dried
 2 cups  whole wheat flour (If you prefer a somewhat lighter cake, use equal   parts whole wheat and all purpose flour)
 3 tea spoons aluminum-free baking powder
 1/2 teaspoon sea salt
 2 tablespoons potato starch
 2/3 cup unsweetened soy or almond milk
 1/3 cup coconut oil, melted
 1 teaspoon vanilla extract
 1-2 teaspoons lemon zest
 Crumb Topping 
 1/2 cup whole wheat flour
 1 teaspoon  ground cinnamon
 1/2 cup sugar or light brown sugar
 2 tablespoons coconut oil
 1/2 cup walnuts, roughly chopped or rolled oats to reduce fat

Preheat the oven to 375 F.

Make the crumb topping by combining the flour, cinnamon, and sugar in a medium size bowl. Then add the coconut oil and use a fork to blend the ingredients together. Add in the walnuts or oats and set aside.

Brush or smear a teaspoon or so of  coconut oil around the inside of a 9 x 9 inch baking dish. Dust the dish with fine bread crumbs, graham cracker crumbs or flour and set aside.

Sprinkle the prepared blueberries with a couple tablespoons of flour, toss to coat them entirely, and set aside.

In a large bowl, combine the flour, baking powder, salt, and potato starch.

Measure the milk of your choice, oil, and vanilla in a liquid measuring cup. 

Add the liquid ingredients to the dry ingredients and gently mix to combine. Do not over mix. Add the blueberries to the batter along with the lemon zest, and use your hands to fold it all together without popping the berries.

Transfer the batter to the prepared baking dish. Spread the batter to even it out in the dish and evenly sprinkle the crumb topping over it.

Bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool for about half an hour before cutting. Cut the cake into 16 squares.

Store at room temperature for up to a few days.