Ingredients
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1/3 cup sugar
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1/4 cup water
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1 tablespoon lemon juice (fresh)
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1 teaspoon arrowroot
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2 cups fresh blueberries
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1 cup flour
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1/2 cup sugar
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1 3/4 teaspoons baking powder
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1/2 teaspoon salt
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1 egg substitute (Ener-G)
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1/2 cup soymilk
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1/2 cup vegan margarine (1 stick, melted and slightly cooled)
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1 teaspoon vanilla
Instructions
- Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
- Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
- In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
- Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
- Bake 25-30 minutes until a knife inserted in the center comes out clean.
- Cool on a metal rack before cutting.
- Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.