Recipe and photo by Eggless Cooking
1/2 Cup Butter, Softened
1 And 1/4 Cups Sugar
1/2 Cup Pureed Silken Tofu (See Notes)
1/2 Cup Plain Yogurt (I Used Whole)
1/4 Cup Milk (I Used 2%)
1 Teaspoon Vanilla Extract
2 And 1/2 Cups Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Cups Fresh Blueberries
Preheat oven at 350F/180C for 15 minutes. Grease and flour a bundt pan.Blend silken tofu and yogurt separately; measure 1/2 cup each. In a small bowl mix together the pureed tofu, yogurt, milk and vanilla extract.
In another bowl sift together the flour, baking powder, baking soda and salt; set aside.
Cream the butter and sugar in a large bowl until it’s light and fluffy. It will take about 5 minutes. To this mixture add the liquid ingredients in 3 additions, beating well after each addition.
Now combine the dry ingredients and blend well.
Stir in the blueberries.
Pour the batter into the prepared pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in 60 minutes.
Remove the pan from the oven and let it cool on a wire rack. You will be able to remove the cake from the pan in about 20-25 minutes. Keep the cake on the wire rack and let it cool completely.