Chef Joeys Vegan Blueberry Coffee Cake Food

CHEF JOEY'S BLUEBERRY PUDDING CAKE (VEGAN)

Steps:

• Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
• Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
• In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
• In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
• Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
• Bake 25-30 minutes until a knife inserted in the center comes out clean.
• Cool on a metal rack before cutting.
• Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
• Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
• Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
• Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries.
• Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar.
• Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.