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Dessert
American
4 - 6 servings
1 hour
1 hour 12 minutes
Vegetable oil cooking spray
1 cup light soy milk
2 tablespoons lemon juice
3 cups unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened apple sauce
3 tablespoons lemon juice
1 tablespoon organic lemon, zest grated
1/3 teaspoon lemon extract
1 teaspoon vanilla extract
1 1/2 cups sugar
2/3 cup dried blueberries
6 ounces blueberries (1 1/2 cups)
1 cup white grape juice concentrate
1/2 cup sugar
1 teaspoon organic lemon, zest grated
2 tablespoons cornstarch
3 tablespoons cold water
Preheat oven to 350 degrees. Spray a tube pan with cooking spray. Place soymilk in a small glass measuring cup; add 2 tablespoons lemon juice, and set aside. Sift flour with the next 3 ingredients in a large bowl. Set aside. Place tofu in food processor and blend. Add the next 5 ingredients and process. Add sugar and blend until smooth. Fold tofu mixture into the dry ingredients alternately with the soy milk until just mixed.
Fold in the dried blueberries being careful not to over mix. Bake 45 to 50 minutes or until a toothpick inserted comes out clean. Cool 20 minutes in the pan, then remove onto a rack to complete cooling. Serve with Lemon Blueberry Delite Topping.
Rinse blueberries. Place berries and juice concentrate in a medium saucepan over medium heat. Bring to a boil, and then add the next 3 ingredients. Cook for 10 minutes or until berries soften and the mixture is dark. Combine the cornstarch and water in a small bowl. Add to the blueberries. Reduce heat and simmer for 10 to 12 minutes or until sauce is thickened. Refrigerate until ready to use. Spoon over a slice of Lemon Blueberry Delite cake, or any dessert that would be complemented by blueberries.
