Please enter the email you’re using for this account.
Parve
Medium
1 Hour, 10 Minutes
Diets 
The first time I tested this cake, it came out so impressive that I wanted to use it for a special occasion. The problem was that I’d already sliced it to taste it and to see what it looked like inside. I decided to give it to my daughter for her birthday and wrote a note about a cake “not whole” for a very “wholesome” girl. She loved the cake and the note, too!
1 and 1/3 cups sugar
3 large eggs
3 cups Glicks Flour
1 and 1/2 teaspoons Haddar Baking Powder
3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sour soy milk (see note)
1 – 1 and 1/2 teaspoons grated lemon zest and 2 tablespoons fresh lemon juice
2 teaspoons Gefen Vanilla Extract
3/4 cup oil
1/2 cup sugar
3-4 level tablespoons Gefen Cornstarch
pinch salt
1 and 3/4 cups fresh, or frozen and thawed, blueberries
1 teaspoon grated lemon zest and 2 teaspoons fresh lemon juice
1/4 teaspoon cinnamon
1 and 1/2 – 2 tablespoons fresh lemon juice, or more if needed (retain zested peel for optional garnish)
1/2 teaspoon oil
Whisk sugar, cornstarch, and salt together in a small saucepan. Set aside.
Using a blender stick, process blueberries until almost smooth, but not liquidy.
Add a quarter cup of blueberry puree plus lemon zest to saucepan. Heat over medium heat until mixture thickens, about five or six minutes or longer, stirring occasionally. Remove from heat and allow to cool slightly.
Add remaining blueberries, lemon juice, and cinnamon and mix gently to combine. Let sit for about 10 minutes. Meanwhile, prepare cake.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In the bowl of a mixer, beat oil, sugar, and eggs on medium-high until light and fluffy, about three minutes. Reduce speed and alternately add dry ingredients with sour soy milk. Add lemon zest, lemon juice, and vanilla and mix together well.
Spray a Bundt pan with baking spray and dust generously with flour. Pour half of the batter into the pan.
With a knife, make a shallow indentation in the center of the batter all around (forming a circle). Spoon half of the filling into it. Using a knife, make S shapes, gently marbleizing the blueberry mixture into the batter. Repeat with remaining batter and remaining blueberry puree. Be careful to swirl the knife shallowly this time.
Bake for one hour, or until knife inserted comes out clean. Cool for at least half an hour before removing from pan. Cool completely before glazing.
Combine all ingredients in a small bowl. Drizzle over cake. Garnish with additional lemon zest if desired.
Photography: Daniel Lailah Food Styling: Amit Farber
How Would You
Rate this recipe?
Please log in to rate
Mistake in recipe! It says to mix the oil, eggs and sugar..there’s no amount for the oil!! Help! I’m in the middle of making this cake!
It’s been amended. Check out the recipe Fagie. Sorry for the trouble.
Can’t leave out ingredients!! There’s no amount for the oil..completely stuck in the middle of the recipe…not a good recipe!!!
While I am not Brynie, I do have some experience baking and in the pinch you are in, I would say put 3/4 of a cup of oil. It should be enough. Good luck