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Blueberry Cake Recipe

   
 

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     Blueberry Cake

Category   Desserts - Breads
Sub Category   None
Servings   8-10

Ingredients
1 1/2 teaspoons Ener-G Replacer
3 tablespoons water
1 cup of all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup of nondairy butter
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/3 cup of soy milk
 
2 cups fresh or frozen blueberries
Topping
1/3 all-purpose of flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/3 non dairy butter

Instructions
Preheat the oven to 350. Lightly Grease 9x9-inch pan. In a blender or small bowl whip together the egg replacer and water till thick and creamy, about 1 minute. Set aside. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together (by hand or mixer) the butter and sugar until light and fluffy, 1 or 2 minutes. Add the egg replacer mixture and vanilla and beat until incorporated. Add the flour mixture and soy milk and beat until combined. Spread the batter into the bottom of the prepared pan, smoothing the offset with the spatula. Evenly arrange the blueberries on top.
To make the streusel topping, in a large bowl, mix together the flour, sugar and cinnamon. Put in the butter and break with a fork, until resembling bread crumbs. Sprinkle topping over the blueberries and bake 40-50 minutes, or until toothpick comes out clean. Remove from the oven and place on a wire rack to cool slightly.


Originally Submitted
6/7/2010





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