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The Lively Lemon Blueberry Tofu Cake

A light bundt style cake that everyone will love.
1 cup tofu
1/2 cup fresh lemon juice
1/2 cup oil
2/3 cup water
3 cups unbleached flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups fresh blueberries

Place the tofu, lemon juice, oil and water in the blender and process until smooth and then set aside.

Mix together all of the dry ingredients into a medium sized bowl. Add the frozen or fresh blueberries and gently stir to coat the berries with the flour mixture. If you are using fresh berries and need to wash them do well beforehand so they are dry when you do this step.

Mix the wet ingredients into the dry mixture by gently folding the wet into the dry using 10 to 15 strokes.

Place the mixture into a 10 inch tube (angel) or a bundt pan which you have coated with cooking spray and then lightly dusted with flour.

Bake at 350 for 40 minutes. Cool on a wire rack 10 minutes and then invert onto a serving platter.

Serve with Honey Lemon Glaze

Per Serving (excluding unknown items): 224 Calories; 8g Fat (30.9% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 286mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : Use Silken tofu. Nori-Light is my favorite Use organic flour and sugar whenever possible. You may use either fresh or frozen blueberries.

Published by Mary-Jo

I am passionate about diversity, inclusion, sustainability and community. Having raised my children in a small B.C. town as a single parent, I relied on the community, my resourcefulness and the land to sustain us. We developed a market farm,built a cafe and catering business that utilized the produce, local farmers and families to thrive. As a Waldorf school parent I became experienced in biodiversity, edible landscapes and community engagement. I gained substantial skills in leadership, facilitation, project management, communication through teaching yoga and running various business's. My role as a facilitator and trainer to individuals seeking to become a yoga teacher- whom never thought that they could stand in front of a room and speak in public, gave me insight into human nature and coaching. In addition to designing and building businesses - cafés, yoga studios and national training programs, I am a student of Social Development & Social Psychology and understand the complexity and importance of social engagement. I can handle with grace most any situation, having encountered a disability later in life. Consequent to becoming disabled and through advocacy and providing peer support I have trained and acquired extensive exposure and understanding of UN principles on disability, The Human Rights objectives, theories and principles of Universal Design and the various challenges and obstacles for those affected and the relationship to various stakeholders. After 30 years of teaching yoga, my spinal cord injury and subsequent sabbatical has allowed for the integration of my yoga and more in-depth study of the Healing Arts. I have had the fortune of working with some of the best in the field of rehabilitation, Somatic Experiencing and manual therapy including Emilie Conrad, Mark Finch, Judy Russel, Rod Stryker, Carolyn Myss, Ana Forest, & Tim Miller, Susan Harper, Mariah Moser, Herta Buller and Nature.