Blueberry Lemon Coffeecake

• 2 cups soy flour blend
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons grated lemon zest
• ½ cup margarine
• 2 eggs
• 1 cup soy beverage
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 2 cups fresh blueberries
• 1/3 cup packed brown sugar
• 1/3 cup soy flour blend
• 2 tablespoons margarine
• 1 teaspoon cinnamon
• 1/3 cup slivered almonds, coarsely chopped

Combine in large bowl soy flour blend, sugar, baking powder, salt and grated lemon zest.  Add ½ cup margarine and cut in with pastry blender or fork to make coarse crumbs.  Combine in medium bowl eggs, soy beverage, lemon juice and vanilla.  Add to flour mixture and stir just until moistened.  Pour batter into greased 9-inch square baking dish. Cover batter with blueberries.  Combine brown sugar, 1/3 cup soy flour blend, 2 tablespoons margarine and cinnamon for streusel topping.  Sprinkle mixture on top of blueberries.   Sprinkle topping with coarsely chopped almonds.  Bake at 350 degrees for 50 to 60 minutes or until wooden pick inserted in center comes out clean.

Makes 9 Servings

Nutritional Information per serving: (157 g) Calories 411; Total Fat 17g (3g sat fat); Cholesterol 41 mg; Sodium 533 mg; Total Carbs 59 g; Protein 7g; Fiber 3 g

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