Recipe by Chef Joey Z.
I got this recipe from epicurious.com. I've been making this recipe for a few years off and on and never tire of it. I have used different berries in it as well. I have also used frozen berries that I've thawed out. Its such a versatile and delicious recipe.
Top Review by phelialiver
This recipe is really awesome! I used just under 1/2 a cup of canola oil in place of the vegan margarine and only a 6oz. container of blueberries and it turned out great. It was so simple to put together. Also, don't worry if it seems like a ridiculous amount of blueberry sauce, just pour it all over the batter and it'll turn out delicious. Thanks for the tasty recipe!!
- 1⁄3 cup sugar
- 1⁄4 cup water
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon arrowroot
- 2 cups fresh blueberries
- 1 cup flour
- 1⁄2 cup sugar
- 1 3⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 egg substitute (Ener-G)
- 1⁄2 cup soymilk
- 1⁄2 cup vegan margarine (1 stick, melted and slightly cooled)
- 1 teaspoon vanilla
Directions See How It's Made
- 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.