The best part of this breakfast cake is that you can make the cake and topping the night before—then put it all together and bake the next morning.

Prep: 35 minutes   chill: overnight   stand: 15 minutes   bake: 65 minutes   cool: 45 minutes   Oven: 350°

2 cups all-purpose flour, divided
1/2 cup spelt flour* or whole-wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2–1 tsp. ground nutmeg or cinnamon
1/2 tsp. salt
3/4 cup butter, softened
1 cup granulated sugar
2 eggs
1 8-oz. carton dairy sour cream (not reduced-fat)
1 tsp. finely shredded lemon peel
1 3/4 cups fresh or frozen blueberries
1/2 cup packed brown sugar
1 tsp. ground cinnamon
1/2 cup coarsely chopped slivered almonds
3 Tbsp. butter

1. Grease and flour a 9-inch springform pan; set aside. In a medium bowl combine 1 1/2 cups all-purpose flour, the spelt flour or whole wheat flour, baking powder, baking soda, nutmeg, and salt; set aside.

2. In a large bowl beat 3/4 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 1 cup of the blueberries. Batter will be thick. Spread batter into prepared pan. Cover and refrigerate overnight.** For topping, stir together remaining 1/2 cup all purpose flour, brown sugar, cinnamon, and nuts. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Place in a covered container and chill overnight.

3. About 15 minutes before baking, remove cake and topping from refrigerator. Sprinkle cake with remaining blueberries. Sprinkle with topping. Bake, uncovered, in a 350° oven for 65 minutes or until toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove sides of pan. Cool for 30 minutes more. Serve warm. Makes 12 servings.

*NOTE: Spelt flour is known as a healthy grain (especially for its high protein and fiber content). It has a slightly nutty flavor. Look for this flour in health-food markets, and try using it in place of whole-wheat flour or in place of some of the all-purpose flour in recipes.

**NOTE: You can bake this cake right away without refrigerating overnight. Add the topping and remaining blueberries, then bake as directed.

Per serving: 411 cal., 22 g fat (12 g sat. fat), 82 mg chol., 338 mg sodium, 50 g carbo., 2 g fiber, 4 g pro.