BLUEBERRY CAKE
Bursting with fresh blueberries, this flavorful cake from Lori Sandler's "The Divvies Bakery Cookbook" is made without eggs, nuts or dairy, so even those with food allergies can enjoy a slice worry-free.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-9-inch cake or one 12-by-8-inch cake
Number Of Ingredients 12
Steps:
- 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.
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Faith mwandish
[email protected]This cake was a disappointment. It was dry and flavorless.
JH
[email protected]This recipe is a keeper! I'll definitely be making it again.
Nkalom Vay
[email protected]I'm not a big fan of blueberries, but this cake looks so good that I might have to give it a try.
Vanessa Nelly
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Monster Ravang
[email protected]I can't wait to try this recipe!
Cindy Harrod
[email protected]This cake is perfect for a summer party or potluck.
Mst janny Hawlader
[email protected]I didn't have any streusel topping, so I just sprinkled some cinnamon sugar on top of the cake before baking. It still turned out delicious!
hikmat tareen
[email protected]I followed the recipe exactly and my cake turned out great! It was moist and fluffy, and the blueberries were perfectly tart.
Achu Jecob
[email protected]I thought the cake was a bit dry.
Makiya Siims
[email protected]This cake was a bit too sweet for my taste.
Samir Eyfan
[email protected]I was a bit skeptical about the streusel topping, but it really made the cake. It added a nice crunch and flavor.
Dalila Pascual
[email protected]This cake is so easy to make and it tastes amazing. I love that I can use fresh or frozen blueberries.
Ahmed DRZ1
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for blueberry cake.
maham kitchen and life
[email protected]This blueberry cake was a huge hit at my party! It was moist, fluffy, and bursting with blueberry flavor. I loved the crunchy streusel topping, too. It was the perfect combination of sweet and tart.