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Publisher: © 2007 by Colleen Patrick-Goudreau ISBN: 9781592332809 |
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Reprinted with permission from the author, Colleen Patrick-Goudreau.
Blueberry Orange Bundt Cake
(p. 213)
Yield: 1 Bundt cake or 12 muffins
This is a lovely cake that cries out to be served at a tea party. You can also pour this batter into muffin tins.
Ingredients
- 1 cup (145 g) blueberries, fresh or frozen
- 1/4 cup (115 g) silken tofu (soft or firm)
- 1/2 cup (120 ml) water
- 3/4 cup (175 ml) fresh orange juice
- 1/2 cup (120 ml) canola oil
- 1 teaspoon lemon or orange extract
- 2 1/2 cups (315 g) unbleached all-purpose or whole wheat pastry flour
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- zest from 2 oranges (optional)
Directions
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly oil a Bundt pan or muffin tins.
If using frozen blueberries, allow them to thaw slightly, about 15 minutes at room temperature.
In a blender, combine the tofu, water, orange juice, oil, and extract. Blend until smooth. In a separate bowl, combine the flour, sugar, baking soda, salt, and orange zest, if using. Make a well in the center, and mix just until combined. Do not overstir. Fold in the blueberries (draining them a little if the frozen ones start to defrost).
Pour into the prepared pan. Bake for 45 to 50 minutes for a cake, 20 to 25 minutes for muffins. Let cool in the pan for 10 minutes, then invert and cool on a wire rack or plate.