my husband adores blueberries. this was his birthday present.
cake:
3 C flour
4 t baking powder
1/2 t salt
1 1/2 C sugar
1 1/2 C soy milk
4 t vanilla
1/2 C vegetable oil
2 T ground flax seed + 6 T water mixed together (this is equal to 2 eggs for you non-vegans)
2 C blueberries (fresh or frozen)
preheat oven to 350. lightly grease two round cake pans.
in a large bowl, mix together flour, baking powder and salt.
add sugar, soy milk, vanilla, vegetable oil and "eggs". mix very well.
pour batter in equal amounts into cake pans. add 1 C of blueberries to each pan. shake and swirl pan until blueberries are sunken into batter. (you could just poke 'em down with your finger if you're so inclined)
bake for 45 minutes. let cool in pan for at least 10 minutes, then flip onto cooling rack to cool completely.
middle layer:
8 oz. cream cheese (i used 1 container of tofutti brand cream cheese)
1 C blueberries (fresh or frozen)
1 t vanilla
in a small bowl, fold all ingredients together until nicely mixed.
*don't worry if the blueberries get smashed up or if the whole concoction turns blue. it's going in between the layers of cake anyway...
frosting:
1/2 C margarine, softened
4 C powdered sugar
1 T vanilla
in a small bowl, cream together shortening, margarine and vanilla until well combined.
add powdered sugar in 1/2 cup increments until all incorporated.
i added blueberries to the top and along the bottom for extra antioxidants...
