Wednesday, December 22, 2010

Recipe: Blueberry Winter Cake (dairy free, not vegan)

Hello all you marvelous beings!

So we had a Christmas party at Beloved Community House about two weeks ago. I had been planning on making Christmas cookies for the party but we had gotten a bag of frozen local blueberries from our CSA and had eaten about half of them. Because we had unused blueberries sitting in the fridge I decided to do something with them instead. We also had a can of mandarin orange wedges in the cupboard (don't ask, I don't know.) So the night before the party I created this recipe:

2 cups four
1 1/2 cups sugar
3 tea baking powder
1/2 tea salt
1/2 tea cinnamon (optional)
1/2 cup soft margarine
1 cup soy or rice milk
1 tea vanilla extract
2 eggs
1 small can of mandarin orange segments

Blueberry filling:
6 TB soft margarine
1 cup brown sugar
1 1/2 - 2 cups blueberries (fresh or frozen)

Pre-heat the oven to 350 degrees.
Put all dry cake ingredients into a bowl, add soy milk, margarine, eggs, vanilla and orange segments. Use an electric hand mixer to mix the cake batter until smooth. Pour into a well greased 10 or 11 inch square pan.
In another bowl beat together the brown sugar and the 6 TB soft margarine until they have combined and become crumbly. Sprinkle sugar/margarine mix and blueberries over the top of the cake.
Bake for 30-35 minutes, or until the cake is cooked all the way through. You can test it by sticking a sharp knife into the center of the cake. When the knife comes out clean the cake is done. Let the cake cool, then slice and serve cold or warm.

The blueberries and brown sugar sink into the cake and make a blueberry filling in the center of the cake. Everyone loved it at the party and I have to say it was pretty tasty with coffee. I do wish I had a picture for you guys though.

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