Blueberry Brunch Cake

Enjoy summer's fresh blueberries in this cake - it makes the perfect brunch to serve weekend summertime guests!

Coat the bottom of a 10-inch springform pan with cooking spray, and line with parchment paper or wax paper. Coat the bottom and sides of the pan with cooking spray, then dust with 1 tablespoon all-purpose flour (a helpful tip is to turn the pan gently at an angle to coat the sides, as well).

In a stand mixer, combine 3/4 cup vegan sugar (such as Wholesome Sweeteners) with 6 tablespoons vegan butter (such as Earth Balance); mix until well blended. Add the equivalent of 2 eggs using egg replacer (such as Ener-G) and mix well.

Lightly spoon 1 and 2/3 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 3/4 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt; set aside.

Next, make vegan 'buttermilk'; pour 1 and 1/2 teaspoons lemon juice into a measuring cup, then fill with plain soy milk (such as Silk) to equal 1/2 cup; let stand 5 minutes to clabber (sour) the mixture.

The recipe called next for 1 teaspoon of either grated lemon rind or grated orange rind. I figured - why not use both? so grated 1/2 tsp. of each.

Combine the grated rind with the 'buttermilk', 1/4 cup orange juice, and 1 teaspoon vanilla extract.

Alternate adding the flour mixture and the 'buttermilk' mixture to the sugar mixture, starting and ending with the flour mixture, and beating well between each addition. Fold in 1 and 1/2 cups blueberries. Spoon the batter into the prepared pan.

Next, the original recipe actually called for raw (turbinado) sugar, because of the nice crunch it adds, so in this case there's no need to make a vegan substitution! Combine 2 tablespoons turbinado sugar with 1/8 tsp. nutmeg, and sprinkle evenly over the top of the batter.

Bake at 350 degrees for 40 minutes - a wooden pick inserted in the center should come out clean. Cool the cake in the pan for 10 minutes on a wire rack, then remove the sides of the springform pan.

Combine 1/2 cup vegan sour cream (such as Tofutti's Better Than Sour Cream) with 1 teaspoon vanilla extract, and 8 ounces vanilla soy yogurt (such as Whole Soy). Divide the cake into 12 slices, and serve each slice with about 2 tablespoons of the 'sour cream' sauce and an additional tablespoon or so of fresh blueberries sprinkled over the top. This cake is equally delicious while still warm or at room temperature!

Each serving is 240 calories.

Cost:
vegan sugar $4.99
orange juice $1.99
lemon $0.50
orange $0.65
blueberries $6.98
vanilla soy yogurt $2.38