1 Cup Blueberries
2 Cups Flour (for a white and fluffy All-American style cake, use unbleached white. For more flavour and texture try combining white with whole wheat.
1/4 Cup Vegan Butter
2/3 Cup Sugar
Equivalent of 1 egg (I use EnerG)
2 tsp Baking Powder
1/2 tsp salt
1/2 Cup non-dairy milk (I used a coconut almond milk)
a blend of cinnamon and sugar to sprinkle on top
Pre-heat Oven to 350 degrees
Mix berries in a bowl with 1/4 of the flour, and set aside.
Cream sugar with butter and add egg
In another bowl, sift together remaining flour with baking powder and salt.
Add dry ingredients to butter mixture, alternating with the milk.
Fold in blueberries
Pour into a greased 8X8 baking pan
sprinkle with cinnamon and sugar
bake 35-40 minutes.