- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/4 cup canola oil
- 2 tbsp flaxseed meal
- 1/4 cup brandy
- 3/4 cup unsweetened soymilk (or other unsweetened plant-based milk)
- 3 cups fresh blueberries
- 1/3 cup turbinado sugar to sprinkle
The brandy in the dough adds some extra winey flavor to pair with the taste and color of your fresh blueberries. This gorgeous and delicious dessert will bring some Summer flavor to your coffee, tea, or afternoon snack. You can replace the brandy with the same amount of bourbon or rum, although it will slightly change the recipe’s flavor. If you do not want to use alcohol in your baking, replace the brandy with the same quantity of orange juice.If you have any cake left – what I doubt will be the case, this cake freezes well. When you crave it, take it from the freezer to the microwave for one or two minutes (depending on the power of your microwave), and it will be fluffy and moist again. I baked this cake for my last birthday, and it could not have been more perfect!
- Start making the flaxseed-eggs: whisk the flaxseed meal with 6 tablespoons water in a small bowl and let it rest for 10 minutes.
- Pre-heat oven to 350°F (180°C). Grease a 9×2 inch (23 x 5 cm) round cake pan. Line it with parchment paper and grease it again.
- Add the flours, sugars, baking powder, and whisk to combine. Add the oil, flaxseed-eggs, brandy, and soymilk, and mix until well combined and smooth, about one minute. Do not overmix it.
- Pour the batter into the prepared pan with greased parchment paper and smooth it out with a spatula. Sprinkle all the berries and gently press them down into the batter. Sprinkle uniformly with the turbinado sugar. Bake it for 50 minutes. Let it cool for 2 or 3 hours before turning it out. Remove the parchment paper and turn the cake top-side up again.
