The Lively Lemon Blueberry Tofu Cake
A light bundt style cake that everyone will love.
1 cup tofu
1/2 cup fresh lemon juice
1/2 cup oil
2/3 cup water
3 cups unbleached flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh blueberries
Place the tofu, lemon juice, oil and water in the blender and process until smooth and then set aside.
Mix together all of the dry ingredients into a medium sized bowl. Add the frozen or fresh blueberries and gently stir to coat the berries with the flour mixture. If you are using fresh berries and need to wash them do well beforehand so they are dry when you do this step.
Mix the wet ingredients into the dry mixture by gently folding the wet into the dry using 10 to 15 strokes.
Place the mixture into a 10 inch tube (angel) or a bundt pan which you have coated with cooking spray and then lightly dusted with flour.
Bake at 350 for 40 minutes. Cool on a wire rack 10 minutes and then invert onto a serving platter.
Serve with Honey Lemon Glaze
Per Serving (excluding unknown items): 224 Calories; 8g Fat (30.9% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : Use Silken tofu. Nori-Light is my favorite Use organic flour and sugar whenever possible. You may use either fresh or frozen blueberries.
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