Overnight Blueberry and Multigrain Coffee Cake

Ingredients

• 2 cups all purpose flour, divided
• ½ cup spelt flour or whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon nutmeg
• ½ teaspoon salt
• ¾ cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 8-ounce carton dairy sour cream (not reduced fat)
• 1 teaspoon finely shredded lemon peel
• 1 ¾ cups fresh or frozen blueberries, divided
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ½ cup coarsely chopped slivered almonds
• 3 tablespoons butter

Directions

1. Grease and flour a 9 inch springform pan and set aside.
2. In a medium bowl combine 1 ½ cups all purpose flour, the spelt flour or whole wheat flour, baking powder, baking soda, nutmeg and salt; set aside.
3. In a large bowl beat ¾ cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar; beat well. Add eggs and sour cream; beat until combined. Add flour mixture; beat on low speed just until combined. Stir in lemon peel and 2 cups blueberries. Batter will be thick.
4. Spread batter into prepared pan. Cover and refrigerate overnight.
5. For topping, stir together remaining ½ cup all purpose flour, brown sugar, and cinnamon, and nuts. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Place in a covered container and chill overnight.
6. About 15 minutes before baking, remove cake and topping from refrigerator. Sprinkle cake with remaining blueberries. Sprinkle with topping.
7. Bake uncovered in a 350 degree oven for 65 minutes, or until a toothpick inserted near the center comes out clean.
8. Cool in pan on a wire rack for 15 minutes. Remove sides of pan and cool for 30 minutes more. Serve warm. 12 servings.