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Blueberry Orange Bundt Cake

Blueberry Orange Bundt Cake

Blueberry Orange Bundt Cake

This is from The Joy of Vegan Baking by Colleen Patrick-Goudreau.

  • 1 c blueberries, fresh or frozen
  • 3/4 c fresh orange juice
  • 1/2 c water
  • 1/2 c canola oil
  • 1/4 c silken tofu (soft or firm)
  • 1 t orange extract
  • 2-1/2 c unbleached flour or whole wheat pastry flour (I used 1 c whole wheat pastry flour and the rest, unbleached)
  • 1 c sugar
  • 1-1/2 t baking soda
  • 1/2 t salt
  • zest from 2 oranges (optional)

Preheat oven to 350 and lightly oil a Bundt pan, or you can make 12 muffins.

If using frozen blubes, let them sit out while you prepare the rest of the batter.

Blend the oj, water, oil, and tofu in a blender until smooth.  In a medium bowl, combine the remaining ingredients, then add the blender mix and stir until just mixed.  Fold in the blubes and spread into prepared pan.

Bake 45 min for cake or 20-25 min for muffins.  Let cool in pan 10 min.

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