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Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-by-9-inch cake or one 12-by-8-inch cake
6115_030811_blueberry_cake.jpg
Ingredients
Ingredient Checklist
Nonstick cooking spray
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons powdered egg replacer
2 tablespoons seltzer
1/2 cup dairy-free margarine
1 cup plus 1/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons soy milk
2 cups blueberries, stems removed, washed, and dried
1/2 tablespoon ground cinnamon
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-by-9-inch cake or one 12-by-8-inch cake
6115_030811_blueberry_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-by-9-inch cake or one 12-by-8-inch cake
Recipe Summary
Yield: Makes one 9-by-9-inch cake or one 12-by-8-inch cake
Yield: Makes one 9-by-9-inch cake or one 12-by-8-inch cake
Makes one 9-by-9-inch cake or one 12-by-8-inch cake
6115_030811_blueberry_cake.jpg
6115_030811_blueberry_cake.jpg
Ingredients
Ingredients
- Nonstick cooking spray
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons powdered egg replacer
- 2 tablespoons seltzer
- 1/2 cup dairy-free margarine
- 1 cup plus 1/4 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plus 2 tablespoons soy milk
- 2 cups blueberries, stems removed, washed, and dried
- 1/2 tablespoon ground cinnamon
Directions
Preheat oven to 350 degrees. Spray a 9-by-9-inch or 12-by 18-inch baking pan with nonstick cooking spray; set aside.
In a medium bowl, whisk together cake flour, baking powder, and salt; set aside. In a small bowl, whisk together egg replacer and seltzer until dissolved and frothy; set aside.
Cream margarine in the bowl of an electric mixer fitted with paddle attachment. Add 1 cup sugar and continue mixing until creamed together, scraping down sides of bowl as necessary. Add egg replacer mixture and vanilla; beat until well combined, scraping down sides of bowl as necessary. Slowly add flour mixture in three additions, alternating with soy milk and beginning and ending with flour mixture, beating well after each addition. Continue beating until batter is smooth and stiff. Gently fold blueberries into batter.
Pour batter into prepared pan, spreading evenly. In a small bowl, mix together remaining 1/4 cup sugar and cinnamon; generously sprinkle over cake. Transfer cake to oven and bake until a cake tester inserted into the center comes out clean, about 45 minutes, rotating pan halfway through baking. Cake can be served warm straight from the pan.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Blueberry Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
