Sunday, October 23, 2011
Vegan Mofo #17 - Colleen’s Blueberry Cake...
Vegan Mofo #17 - Colleen’s Blueberry Cake
The Book - The Joy of Vegan Baking
The Author - Colleen Patrick-Goudreau
The Recipe - Blueberry Cake
Page # 79
Difficulty - Easy
Duration - Roughly 1 hour
Who doesn’t love blueberries? I know my husband and I do, we can’t get enough of them, especially during the summer. They’re one of life’s most perfect foods in my opinion, so delicious and refreshing and not too sweet. I love them in everything from a smoothie to a salad, to a slice of pie but aside from the occasional batch of blueberry pancakes they’re not a fruit I use much in baking. Probably because they never last long enough in my fridge! However one summer afternoon I was flipping through my cook books, searching for a delicious dessert to bring to a party I was going to. I wanted something impressive, yet new, as I get sick of baking and eating the same things all the time. Since we love blueberries so much, and my husband loves coffee cake this recipe naturally caught my eye whilst I was thumbing through my copy of "The Joy of Vegan Baking"
It fit all the stipulations I’d set in place. It was something I’d never baked before, it was something that certainly sounded delicious and impressive and it was something I knew no one else would bring. In other words an instant win, and I was right. The party goers ate it up, and I got so many compliments throughout the night. In the end I was left with only a tiny sliver of cake, and a room of smiling faces.
This is a perfect cake recipe, and I don’t say that lightly. I have never been a fan of cake. A lot of people are die hard cake lovers, especially when it comes to chocolate cake, but I have never felt that way. Give me a slice of pie, a scone a turnover or a bowl of ice cream for dessert and I’m happy. Cake on the other hand I could live without, but ths cake - oh man! This cake is very light, and very moist. Not too sweet but just sweet enough which I love and it packs one hell of a blueberry flavor. It’s a great cake to bake when blueberries are in season, a great cake to bring to a summer BBQ, or a fall get together. Trust me when I say your friends and family will be salivating and begging you for the recipe.
As far as changes go I only made one. I added cinnamon, but that’s because I love it and I generally add it into every baked good recipe I make whether the recipe calls for it or not. Just one of my little quirks. You can use either fresh or frozen berries. I suggest using fresh when they’re in season and frozen when they’re not. I used frozen and doing so is going to make your cake a bit more juicy. In fact there may come a point where you think it’ll never fully cook because the blueberry juice is bubbling so much, but trust me it will, just give it time and have faith. Using the frozen berries is probably what makes the cake so moist so I definitely recommend giving it a try, and as always enjoy!