Blueberry Lemon Cake
Serves: 8
Prep Time: 15 - 20 minutes
Cook Time: 35 - 45 minutes
Category: Dessert
Ingredients
1 c fresh blueberries or frozen, thawed and drained
Blend in a blender until smooth and creamy:
1/2 lb. tofu
1/2 c fresh lemon juice
1/4 c canola oil
set aside.
Sift together into a bowl:
2 1/2 c unbleached white flour
1 1/4 c sugar
1 1/2 tsp. baking soda
1 tsp. salt
Stir in:
3/4 c water
1 tsp. grated lemon rind
LEMON GLAZE
1 1/2 c confectioners sugar
1/2 c fresh lemon juice
Directions
Add the tofu mixture and beat 300 strokes 2-3 minutes with an electric mixer. Gently fold in blueberries. Pour into a 10" tube or bundt pan sprayed with non-stick spray. Bake for 35-45 minutes. When the cake is cooled, remove cake from pan - turned out onto a serving platter. Glaze with Lemon Glaze, below.
LEMON GLAZE
Mix together confectioners sugar and fresh lemon juice and pour over top of the cooled cake.