This recipe came from Jeanette Parsons Egan's "Soy! Soy! Soy!", Fisher Books, 1999. For an attractive presentation, dust the top lightly with powdered sugar just before serving. Makes 8 servings, only 23% fat each.
BLUEBERRY COFFEE (TEA) CAKE
3/4 cup (6 oz.) soft silken tofu, drained
3/4 cup sugar
1/4 cup Soy Garden "butter", softened
1/4 cup vanilla soy milk
2 teaspoons pure vanilla extract
1-1/2 cups flour
1/2 cup rolled oats
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1-1/2 cups fresh or frozen blueberries 
Prehat oven to 350 degrees. Spray a non-stick Bundt pan with cooking spray. Beat tofu in a medium bowl until smooth. Add sugar and "butter," and beat until combined. Beat in soy milk and vanilla.
Combine flour, oats, baking powder, salt and nutmeg in a medium bowl. Add flour mixture to tofu mixture, and beat until combined. Stir in blueberries.
Spoon mixture into prepared pan. Bake about 35 minutes or until top springs back when lightly pressed. Cool in pan 10 minutes. serve warm.
Makes 8 servings.
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Blueberry Coffeecake -- Ooops TEAcake
