Vegan Blueberry Breakfast Cake

Happy Spring Equinox! We've made it! The sun is shining bright in Seattle today, with record highs in the low 70's. I made this dairy-free blueberry breakfast cake back in February while admiring the mix of cool tones in nature. The deep blue of the berries and the winter-green of the eucalyptus, it was a nice way to warm up the winter. 

“Saturday is full of orange oranges,
Sunday is full of pink apples,
Monday is full of green limes,
Tuesday is full of red watermelons,
Wednesday is full of blue blueberries,
Thursday is full of purple grapes, 
Friday is full of yellow bananas,
and,
The week is full of rainbow fruit.” 
― Anthony T.Hincks

With spring flowers budding, it is a perfect combination to mix a bit of warmth in the heart and home while temperatures rise around the country. The sun is gaining light, and so should ourselves. It's clear the world we live in is well, imperfect. The more light we let into our hearts, the more we can be a beacon of hope, or light, in other people's lives. 

If you've followed my other recipes, you know that I do not overload my recipes with salt and sugar. This is mildly sweet thanks to the sugar and applesauce, but if you desire this to be as sweet as a dessert cake, add more sugar. If desired, top this off with powder sugar once cooled. 

I hope you enjoy this spring equinox. Wherever you live, stay warm, or stay cool... 

"Blue is a tranquilizer, imparting coolness to your system. Blue slows down your system so it can heal and mend. Positive qualities of blue are willpower, aspiration, and reliability. Foods of the blue vibration are: grapes, blackberries, blue plums, blueberries, and any other blue fruits or vegetables."
​-Tae Yun Kim

Vegan Blueberry Breakfast Cake
Prep Time: 10 minutes
Bake Time: 45 minutes

Ingredients:
1/2 cup vegan butter at room temperature
1/2 cup nondairy milk
1/2 lemon, juiced
1 tbsp vanilla
1 cup applesauce
1/3 cup sugar
2 cups pastry flour
2 tsp baking powder
pinch of salt
2 cups blueberries, washed and dried

Directions:
Preheat oven to 350 degrees. 

In a small bowl, mix together the milk + lemon juice to create a "buttermilk."  In a separate bowl mix together the dry ingredients.  Next, mix the vanilla, buttermilk and applesauce into the buttermilk bowl.  In a different bowl, cream together the butter + sugar with an egg beater. In batches, add a bit of the dry and the wet ingredients into the creamed butter. Beat with an egg beater.

(I find adding this in three batches works best). Once the mixture is complete, fold in the blueberries. You can save some blueberries and press them into the top of the cake so some show as seen in the picture. Spray a 9-inch round pan. Bake for 45 minutes or until a toothpick or utensil comes out clean from the poke test. 

Let's Connect! Check out our other baked good recipes! 

Vegan Summer Berry Crostata Topped with Fresh Rose Sugar

Vegan Holiday Spiced Cranberry Blueberry Baked Oatmeal

Vegan Banana Date Cake

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