Blueberries in Excess

It seems to be blueberry season, and I seem to have acquired more than one sane person can eat alone. I have fresh ones, I have frozen ones: solution?
Cake.
Cake is always the solution.

This one was a test run, so I ran with the frozen blueberries. I also had some limes kicking around that needed using, and figured, why not? So here we go:

Blueberry Lime Cake (that should've been muffins)

1 and 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
1 Tablespoon baking powder
1/3 cup oil
1 and 1/4 cups vanilla soy milk
Zest of one lime
1/2 bag of frozen blueberries (I'd hazard about cup?)

Preheat the oven to 375 °F.
Combine the dry ingredients in a large mixing bowl.
Zest the lime into the dry ingredients, making sure not to get any pith (the white part under the zest)

Add the oil & soy milk and fold gently to combine. Add the frozen blueberries, and barely combine.

Behold!

Yes, it turns an amazing shade of purple, but no, it doesn't stay that way. Sadface.

Initially, I baked this in a 9x9 cake pan, but this batter is very moist- you're looking at about 50 - 60 minutes. Even then, crazy moist. Not a problem for me, however, it would do better as a muffin.
Line your muffin tin, and fill cups 3/4s of the way full. Bake for 17 - 20 minutes, or until a toothpick inserted comes out clean.

The cake incarnation looks a little like this:


In the meantime, come visit us at Hungryface! 

You should also try the blueberry coffee cake!

There was no baking that Sunday

The past weekend was shot, but the week managed to yield some good. The recipe comes from Vegan with a Vengeance, with a few tweaks here and there:

Chocolate Chip Chai Scones

3 cups flour
2 Tablespoons baking powder
2/3 cup sugar
1 tsp salt
1/3 cup vegetable oil
1 and 1/4 cups Coconut milk
1 Tablespoon Chai tea powder
Chocolate chips

Preheat the oven to 400 °F
Heat the coconut milk in the microwave until it's warm (about a minute) and add the chai powder. Stir well and set aside to cool.
In a large bowl, combine the flour, baking powder, salt, and sugar.
Add the oil and coconut milk chai- make sure that the mixture is cool - to the dry ingredients.
Add the chocolate chips and mix until just combined.
The resulting dough will be somewhat sticky, dust with a scant amount of flour before forming the scones- or drop the dough by the 1/4 cupfuls onto a greased cookie sheet.
Brush the tops of the scones with coconut milk and sprinkle with sugar.
Bake for 12-15 minutes, until firm and slightly golden.

Yeilds 16 scones (or 8 large monstrosities, as I prefer)