Blueberry pies

Ingredients

  • 1 and 1/2 cups plus 2 tablespoons flour
  • 1 cup baking soda
  • 2 cups baking powder
  • A pinch of salt
  • 1 cup sugar
  • 1/2 cup oil (can be canola)
  • Powdered egg substitute
  • 1 soy vanilla yogurt cup
  • 1 cup pure vanilla extract
  • 1 and 1/2 cups blueberries

Preparation

Preheat the oven.

* If using frozen blueberries, keep frozen until the last second!

Mix all the dry ingredients in a large bowl Reserve 1 Tbsp of this mixture to cover the blueberries.

In another bowl mix yogurt, oil, vanilla and the egg substitute. Beat well to incorporate.

Remove the blueberries from the freezer, (1 cup) and mix with that reserved Tbsp of mix.

Add the wet mix to the dry mix.

Add the blueberries and mix very gently and do not stir much.

Distribute the mixture in individual molds.

Add up to 1 / 2 more cup of blueberries more on the top of each mold, pressing into the dough little by little but not submerging.

Sprinkle the cakes with one (two) Tbsp of sugar.

Place in a strong oven .

Bake for 20-25 minutes. They are ready when a toothpick inserted comes out clean and the edges are golden.

Let cool on a wire rack. They are delicate when hot so be careful when transferring them to the rack.


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