1 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon salt
4 oz (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)

(I used one pack of frozen blueberries and two cans of cherries)

1 teaspoon lemon juice
Powdered sugar for dusting

METHOD
Preheat oven to 350°F. Lightly butter a 9-inch springform pan. Put second metal form under the springform.

Soften 1 stick of butter in microwave.

Thaw blueberries.

Beat the butter on medium high speed for 2 minutes. Then add 1 cup sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the 2 eggs one at a time and beat until well blended.

Combine 1 cup of flour with 1 teaspoon baking powder and 1/2 teaspoon salt in separate recipient.

Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.

Strain two cans of cherries. Combine with thawed blueberries and juice of 1/2 lemon.

Spoon the berry mixture over the batter.

Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.