My mom loves this cake. She specifically requested I make it as a New Year’s treat. I’m really glad she did, because I almost forgot how awesome this cake is! It’s ridiculously moist, fragrant with lemon and absolutely loaded with blueberries. You pretty much get blueberries in every bite!
This is a wonderful cake to enjoy after the holidays, for a few reasons: one, the blueberries. They’re a powerful antioxidant, and who doesn’t need a powerful antioxidant to help them ring in the new year? Two, it tastes rich and decadent, but it really isn’t. After a month of indulging in all kinds of stuff, it can be jarring to cut that off cold-turkey. This cake helps bridge the gap with fresh lemon blueberry deliciousness – it tastes like spring – and it’s easy to feel good about. It’s vegan, cholesterol free, pretty low fat for a cake that tastes so rich and decently high in fiber! It’s even better the next day, so make it a day ahead if you can.
And for my friends who use metric measurements – this is my first attempt at posting a metric-friendly recipe! If you have any comments or suggestions, please share!
Mom’s Favorite Moist Lemon Blueberry Cake
yields 20 servings
14 oz. firm tofu (340g)
1 1/2 cups water (345g)
the zest and juice of 5 lemons
1/2 cup olive oil (95g)
1/2 cup unsweetened applesauce (132g)
3 cups whole wheat all-purpose flour (420g)
2 cups white all-purpose flour (290g)
1 1/4 cups sugar (240g)
1 1/4 cups Stevia In The Raw (30g)
3 tsp baking soda (15g)
1 tsp salt (5g)
dash ground cinnamon
dash ground nutmeg
1 pint (2 1/2 cups) blueberries, fresh or frozen (315g)
a few tablespoons confectioners’ sugar for dusting over (optional)
a large tube or Bundt pan, about 10-cup capacity (25 cm diameter)
a food processor or blender
1. Heat the oven to 350° (176C) and lightly coat the inside of your pan with nonstick spray. Crumble the tofu into the food processor or blender and pulse it up until it’s totally smooth. Transfer the tofu to a large mixing bowl and stir in the rest of the wet ingredients. You can use an electric mixer or an enthusiastic spoon for this.
2. Combine the dry ingredients in a large mixing bowl and stir them together with a whisk. Gradually stir the dry ingredients into the wet until just combined. Fold in the blueberries.
3. Spread the batter evenly in the pan and bake for about 1 hr 20 minutes. Take the cake out and let it cool for a few minutes, then remove it from the pan onto a cookie sheet. Put the cake back into the oven for 10-15 more minutes to give it a nice golden crust, then take it out and let it cool completely before dusting with powdered sugar and serving.
This cake tastes even better the next day, so try to make it a day ahead if you can.
Per slice, about 127g: 203 calories (58 calories from fat); 6.4g fat (10%)(1g sat, 0g trans); 0mg cholesterol (0%); 311mg sodium (13%); 33.3g carbohydrates (11%); 3.2g fiber (13%); 4.8g protein; Vitamin A 0%; Calcium 4%; Vitamin C 13%; Iron 8%