Ingredients for Cape Breton Blueberry Cake Milk Egg Substitute Incl
- 1 ¾ cups granulated sugar
- 1 cup (2 sticks) margarine
- 2 large eggs (or egg substitute)
- 1 cup milk
- Almond Flavoring
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups fresh or frozen blueberries
- Oil
- Water
- Baking Powder
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How to Make Cape Breton Blueberry Cake Milk Egg Substitute Incl
- Preheat oven to 350°F (175°C). Grease and flour a large tube or bundt cake pan.
- In a large bowl, cream together: 1 cup (2 sticks) margarine, 1 ¾ cups granulated sugar, and 2 large eggs (or egg substitute – see step 6). Beat until light and fluffy.
- In a separate bowl, whisk together: 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 3 cups fresh or frozen blueberries.
- **Egg Substitute:** If using, prepare the egg substitute according to package directions. Use this substitute in place of the 2 large eggs in step 2.
- Pour batter into the prepared pan.
- Bake for 95 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 85 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
254 g
Sugar
1723g
Fat
331g
Carbs
264g
