Blueberry Lemon Cake
Makes 2 round, single layer cakes
1 1/2 lbs tofu
1 1/2 cups water
1 cup lemon juice
1 cup canola oil
6 cups all purpose flour
2 1/2 cups natural cane suger
1 tablespoon baking powder
1 teaspoon sea salt
2 cups frozen blueberries, thawed
2 cups powdered sugar
3 tablespoons lemon juice
Place tofu, water, lemon juice, and oil in the bowl of a food processor and pulse until smooth.
Combine flour, sugar, baking soda and salt in a large bowl. Add tofu mixture to flour and beat well. Fold in blueberries.
Pour into 2 greased 9″ round cake pans. Bake at 350 for 35 – 45 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool for 10 minutes. Gently remove from pans and let cool completely on a rack.
Combine lemon juice and powdered sugar and pour over over cakes.