Blueberry Gingerbread Cake

Why wait until Christmas for gingerbread? Make a summery version with the addition of fresh blueberries.

Place 1 cup blueberries in a bowl and sprinkle with 2 tablespoons of all-purpose flour, tossing to coat. Set aside.

Lightly spoon 2 cups all-purpose flour into measuring cups, leveling with a knife, and combine in a bowl with 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 tsp. salt, and 1/2 tsp. ground ginger, stirring to combine.

In a large bowl, combine 1 cup raw sugar, 7 tablespoons of melted vegetable shortening (melt it in a small skillet over low heat; I use the certified vegan shortening from Earth Balance), 3 tablespoons molasses and the equivalent of one egg using egg replacer (such as Ener-G). Beat with a mixer until well blended.

Make 1 cup of 'buttermilk' by combining one cup plain soy milk (such as Silk) with 1 tablespoon lemon juice, and whisking to combine. Let stand for 5 minutes to clabber (sour) it.

Add the flour mixture and the 'buttermilk' alternately to the sugar mixture, starting and ending with the flour mixture, and stirring well after each addition. Gently fold in the blueberry mixture.

Pour the batter into a 13x9-inch baking dish coated with cooking spray. Bake at 350 degrees for 30 minutes - a toothpick inserted in the center should come out clean.

Now divide into 15 slices and enjoy! Each slice is 200 calories.

Cost:
blueberries $4.99
plain soy milk $2.49