The Expanding Circle

…health, the environment, and social justice…

  • Categories

  • Archives

  • Meta

  • Advertisements

Blueberry Crumb Cake

Blueberry Crumb Cake

Colleen Patrick-Goudreau shared this recipe she got from podcast listener Sarah Clement.  It was delicious.  She suggested an 8″ square or round pan – I used round and that did not work out for me – try a 9″ round, maybe even a 9″ square, and watch the baking time, testing the cake for doneness early in case the time changes drastically.  Serves 8-10 I think.  We may be kind of greedy.

Preheat oven to 350 and lightly oil a 9″ round pan.

Combine in a large bowl

  • 2 c flour
  • 1 c sugar
  • 2 -1/2 t baking powder
  • Pinch of salt

Blend in a blender or food processor:

  • 1/2 c silken firm tofu, such as Mori-Nu
  • 2/3 c nondairy milk
  • 1 t vanilla extract

Add the wet to the dry, along with:

Mix just until combined.  Mine came out pretty thick, but it came out fine.  Fold in:

  • 1 to 2 c frozen blueberries

Pour and spread into prepared pan.  Make the topping in a small bowl:

  • 1/3 c flour
  • 1/2 c sugar
  • 1 t cinnamon
  • 1/4 c margarine, softened

This may be wet.  Sprinkle/crumble it over the cake.

Bake for 45 minutes or until a toothpick entered into the center comes out clean.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: