Monday, May 16, 2011

Blueberry Upsidedown Breakfast Cake

 I have no idea where I stole this recipe from, so if the owner of this is out there somewhere please let me know and I will credit you.  I bought fresh blueberries on sale so I wanted to make a breakfast coffee cake type thing for the weekend.  Scouring through my cookbooks and all of the recipes I have input on Plan To Eat  I try to stay away from recipes with a long ingredient list.  To me that is a sign that it will take too long to make, and for a breakfast cake I want quick and simple.  

I was very surprised that this went together quickly.  It was so tasty I think I ate half the cake myself while it was still warm.  Best tip is to eat it while it is still warm, not to say that it is not as good the next day, but when the cake is warm and the topping is still gooey it is truly an experience to savour.  

This Cake is vegan but dose not taste in the slightest that it is missing out on anything. I altered a few of the ingredients, like using whole wheat flour instead of all purpose, I only had whole wheat flour at the time and using lime juice instead of lemon juice, I just like lime better.  I would love to know if anyone would substitute anything else in this recipe.  I was thinking of making it with raspberries the next time I made it. Enjoy!

Blueberry Upside Down Breakfast Cake


2 cups blueberries or mixed berries
1/3 cup brown sugar
3 tablespoons non-dairy butter
1 tablespoon flax meal
3 tablespoons water
2 tablespoon lime juice
1 cup minus 2 tablespoons non-dairy milk
1 cup whole wheat flour
1 cup cornmeal
1/2 cup unbleached sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup canola oil (or other mild cooking oil)


Cream together butter and sugar and spread evenly over the bottom of a 8-inch square glass baking dish.

Arrange berries over butter and sugar.

In a small bowl (I used a remekin), mix together flax meal and water. Set aside to thicken.

Place lemon juice and zest into a glass measuring cup. Add soy milk to make 1 cup. This lemony soy milk will curdle and thicken. Leave it to do its thing, but stir before adding to the dry ingredients.

Position a rack in the middle of the oven and heat to 400.

In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.

Make a well in the center and add the flax mixture, oil, and lemony milk.

Stir to combine.

Pour into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.

Immediately invert onto a plate before cooling.

What is your favourite Vegan Breakfast Cake?