Blueberry Coffee Cake

Really. It's a cake. It has no nuts, no grains, no sugar, but it's still a "cake".  This has a few more steps than I usually like in a recipe, but for a no grain dessert or breakfast item--it is TOTALLY worth it.  And once you've done it, you will realize that it really didn't take very long. It just messes up a few bowls.  And after all the experimenting I've done, believe me, I'll make it again and again.

1 c. Soy flour
2 t. Baking powder
1/2 t. Salt

Whisk these together and let them hang out while you whisk:

2 Eggs
1/2 c. Milk
8 drops Vanilla flavored stevia extract

Add the liquid to the flour mixture and fold in:

1/2 c Blueberries (if you used frozen, let them defrost first)

Now pour into a greased 8" square pan and bake for 20 minutes in a preheated 350 degree oven. While it is setting up, whisk together

8 oz. Cream cheese
1 Egg
5 drops Vanilla flavored stevia extract


In another bowl, make your topping...

2 Tbsp Butter (unsalted)
1/4 c. Milled flax seed
1/2 t. Cinnamon
2 drops Vanilla flavored stevia extract

Drop the cream cheese mixture on the cake base and spread.  Top with

1/2  c. Blueberries and topping mixture.

Bake at 375 for another 20 to 25 minutes. 

Let cool for 10 minutes before cutting. Make it even better by drizzling a little heavy cream over it.  So good.
Take the cake base out of the oven and dot with the cream cheese mixture.  Makes 9 small or 6 regular sized servings.