This easy, delicious cake is a perfect light dessert that's not too sweet, yet it's also substantial enough to serve at brunch. Feel free to substitute other berries if you prefer.

   Topping:
   1/2 cup chopped walnuts or pecans
   1/4 cup whole spelt flour
   1/4 cup whole rolled oats
   2 teaspoons cinnamon
   1 tablespoon light agave nectar
   1 tablespoon extra virgin olive oil or high oleic sunflower oil
   
   Batter:
   1/3 cup extra virgin olive oil or high oleic sunflower oil
   1/2 cup light agave nectar
   1/2 cup soymilk
   2 tablespoons ground flaxseed or flax meal
   1 lemon (only the grated rind of)
   1 teaspoon pure vanilla extract
   1 cup whole spelt flour
   3/4 cup light spelt flour
   1/4 teaspoon sea salt
   1 tablespoon baking powder
   2 cups blueberries, fresh or frozen, drained


Preheat oven to 350°F. Lightly grease a 9x9" square baking pan or spray with nonstick spray.

Prepare topping: in a small bowl, blend the nuts, flour, oats, and cinnamon. In another small bowl, mix together the oil and agave nectar. Pour the agave mixture over the dry ingredients and toss until crumbly. Set aside.

In a medium bowl, combine the 1/3 cup oil, 1/2 cup agave nectar, soymilk, flaxseed, lemon rind and vanilla. Set aside while you prepare the dry ingredients, or at least 2 minutes.

In a large bowl, stir together the flours, salt, and baking powder. Pour wet ingredients over dry in bowl and stir just to blend (it's okay if a few small lumps remain). Gently fold one cup of the blueberries into batter. Spread batter in pan.

Sprinkle the top of the cake with the topping mixture, then sprinkle the remaining blueberries over all.

Bake for 45-50 minutes until a cake tester inserted in centre comes out clean. Lovely warm or at room temperature. Makes 9 large or 16 small squares.

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