Amaranth Blueberry Coffee Cake

from Cooking with Chef Brad's cookbook

1/2 cup amaranth, popped*
2 1/4 cup kamut flour (can also substitute white wheat flour)
1 cup sugar
1 1/3 Tbs. baking powder
3/4 tsp. cinnamon
1/3 tsp. salt
1 cup milk
1/3 cup canola oil
2 eggs (well beaten)
3/4 tsp. vanilla extract
3 cups blueberries (fresh or pan frozen)
1/4 cup sugar
3/4 tsp cinnamon
1/4 cup pecans, chopped.

*I used amaranth flour
** Better with a 9" pan.

Preheat oven to 350 degrees. Lightly oil 8"x8" pan.**

Batter:

Combine first 6 ingredients in medium bowl. Make a well in center. Combine milk, oil, eggs and vanilla. Add all at once to flour mixture. Stir until dry ingredients are moistened and liquid is evenly distributed. Pour batter in pan in stainless round cake pan. (click here)



Topping:

Spread blueberries over top of batter. Combine sugar and cinnamon. Spoon over blueberries. Sprinkle with nuts. Bake 40 minutes or until wooden pick inserted in center comes out clean.



Note from Paula: He recommends popping the amaranth grain. I simply used 1/2 cup fresh amaranth flour as it was easy than trying to pop enough amaranth to make a 1/2 cup! Another change to his recipe, the 8x8 pan is too small for this much cake! It overflowed in my oven so a 9" pan would be much better!