Blueberry Cake

I totally forgot I have this fantastic, easy-peasy cake recipe where the cake bakes up perfectly and the fruit topping never sinks to the bottomless abyss, lol. The base recipe originally came from an old favorite magazine – Chocolatier, and had plum toppings but here, I filled it with a massive amount of blueberries, because I can, lol and because we love blueberries! Enjoy.

2 cups all-purpose flour
2 teaspoons baking powder
2 sticks (8 ounces total) Earth Balance Vegan Buttery Sticks plus a little bit more to grease the baking dish*
1-1/4 cups plus 1 tablespoon sugar, divided
4 large eggs
1 teaspoon vanilla extract
2-1/2 cups fresh blueberries

*Feel free to use butter, I would if I could. :)

Position rack in center of oven and preheat to 350F. Grease an 8 x 8 inches baking dish and set aside until needed. In a medium bowl, whisk together flour and baking powder. In a bowl of an electric mixer, using paddle attachment, cream vegan buttery sticks and 1-1/4 cups sugar until light and fluffy, scraping sides of bowl once or twice. Beat in eggs one at a time (15 to 20 seconds each time), followed by vanilla. Turn speed down and add dry ingredients, then turn to medium speed and mix for 1 minute, again scraping sides of bowl when needed. Scrape batter into prepared pan, leveling top with spatula. Scatter blueberries evenly on top of batter and sprinkle remaining 1 tablespoon sugar on top of blueberries. Bake for about 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. Cool on rack for 40 minutes and serve warm or cool completely.

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