Blueberry Strusel Cake
Succulent blueberries pair beautifully with a moist cake, crumbly filling and topping for a perfect dessert, with afternoon tea, or as a slightly naughty breakfast treat.
Yields: 8 to 10 servings
1 cup flour
1 tablespoon + 1 teaspoon organic dark brown sugar
1 tablespoon + 1 teaspoon organic sugar
3/4 teaspoon cinnamon
1/2 cup organic Earth Balance margarine, cold, cut into pieces
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup vegan sour cream
3/4 teaspoon vanilla extract
1/2 cup organic Earth Balance margarine, softened
3/4 cup sugar
1 amount egg replacer or 1 organic egg
1/2 lb organic blueberries (fresh is best though thawed frozen organic may be used)
mix together flour, sugars and cinnamon with a whisk
work in margarine with clean hands until it resembles a sand and pebbles texture
Preheat the oven to 350°F
Grease a 9-inch springing form pan.
mix together flour, baking power and baking soda with a whisk.
In a separate bowl, whisk together vegan sour cream and vanilla extract.
Using a stand-up mixer or hand mixer, beat Earth Balance margarine and sugar until creamy. Add egg replacer or egg and beat until fluffy.
Mix wet ingredients into dry ingredients and beat until creamy.
Mix in flour mixture and sour cream mixture alternating in 3 batches, beginning and ending with flour.
Gently fold in blueberries
Spoon and smooth half of the batter in the bottom of the pan.
Sprinkle half of the crumble mixture evenly to cover.
Spoon and spread the remaining batter on top.
Sprinkle remaining crumble mixture evenly on top.
Bake another 45-50 minutes or until golden brown
Let cake cool to room temperature before serving
Cover and store at room temperature for up to 3 days or in the fridge for up to 4 days.