Monday, August 4, 2014

Sunday Brunch - Blueberry Coffee Cake

Oh, another long absence. My routine for writing has been out of whack, but this delicious morsel was too good to not write about. Adapted from this recipe: Everybody Calm Down

1/2 cup Vegetable Shortening
1 cup Sugar (cane, coconut, etc.)
2 Egg Replacers (Ener-G is what I use)
1/2 tsp Vanilla
1 tsp Baking Soda
Pinch of Salt
1 cup Sour Supreme (or other sour cream substitute)
2 cups flour
1 cup Blueberries
3/4 cup Flour
1/4 cup Brown Sugar
2 tsp Cinnamon
1/3 cup Vegan Margarine, melted

Combine shortening through 2 cups flour in a mixer, adding in that order. Pour 1/2 of the batter into a 9x13 baking pan and sprinkle the blueberries across the batter, then add second half of batter. Combine 3/4 cup flour, brown sugar, cinnamon together and add melted margarine and create a crumble; sprinkle on top of cake. Bake at 325F for 45 minutes to one hour (test with knife in centre, ours took much longer)