Chef Joey's Blueberry Pudding Cake (vegan)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/3 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice (fresh)
• 1 teaspoon arrowroot
• 2 cups fresh blueberries
• 1 cup flour
• 1/2 cup sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg substitute (ener-g)
• 1/2 cup soymilk
• 1/2 cup vegan margarine (1 stick, melted and slightly cooled)
• 1 teaspoon vanilla

Recipe

• 1 put the oven rack in the middle position and preheat to 375'f. spray a 9 inch square baking dish lightly with oil.
• 2 stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. simmer for 3 minutes and stir occasionally. remove from heat.
• 3 in another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
• 4 in a large bowl whisk the egg replacer, milk, margarine and vanilla. then add the flour mixture and whisk until just combined.
• 5 spoon the batter into your prepared baking dish and spread it evenly on the bottom. pour the berry mixture evenly over the batter. the berries will sink.
• 6 bake 25-30 minutes until a knife inserted in the center comes out clean.
• 7 cool on a metal rack before cutting.
• 8 cook's note: cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.