Dessert Recipes

Blueberry-lemon tea cakes

Blueberry- Lemon Tea Cakes

1/2 cup Earth’s Balance Dairy-free/Soy-free butter
2 cups all-purpose flour
1 1/2 cups sugar
1 Tbsp lemon zest
1/2 cup lemon juice
2 Tbsp lemon juice
3/4 cup Rice Milk
1 Tsp Vanilla
1/2 cup applesauce or Ener G egg replacer for equivalent of 2 eggs for slighter tea cakes
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
6 oz fresh organic blueberries

Preheat oven to 350 degrees. Butter and flour nine 2 1/2 x 4 inch mini loaf pans. In a small pot cook on medium heat your 1/2 cup lemon juice with 1/2 cup sugar until sugar is dissolved, set aside. Mix all dry ingredients then add your wet ingredients blend well then fold in your berries last. Pour into your prepared pans and bake for 20 mins or so until a toothpick comes out clean. Let completely cool then brush some of your lemon syrup onto the top and or maybe sides of your loaf.  Wrap in wax paper and affix your favorite cardstock emblem. I prefer Clip Art ones in pretty blueberry style. 🙂 Enjoy!!

 

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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