"Most kids love blueberry muffins, so blueberry cake probably won’t be challenged. The tofu gives this cake moisture as well as protein, so if you’re worried your child will balk at its use, combine it and the liquid ingredients in a blender before you bring your assistant in to help. Just make sure that once your kids enjoy the cake you tell them your secret. Otherwise, they’ll never have the benefit of knowing they tried—and liked!—a new food."—Erin Dow
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: one cake
- 3 cups white whole wheat flour
- 2 cups unbleached white flour
- 1/2 teaspoon sea salt
- 1/3 cup wheat bran
- 2 tablespoons baking powder
- 1/2 cup canola oil
- 3/4 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup orange juice
- 12 oz silken tofu
- 1 1/2 cup blueberries
- Preheat oven to 350 degrees. Spray two 9″ pans with nonstick cooking spray (round or square work equally well).
- Combine dry ingredients in a large bowl and stir to combine.
- Combine liquid ingredients in a blender (or mix with a hand mixer or stand mixer) and process until creamy and smooth. Pour the liquid into the dry ingredients bowl and stir gently to combine.Fold in blueberries. Spread half of batter into each greased pan and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
- Cool cakes on a rack before removing from the pans. Cake can be refrigerated for up to a week or frozen for up to three months. Thaw in the refrigerator.
About the author:Erin Dow is the mother of three children, ages 11, 10, and 6 and is the Expert Chef for Guiding Stars, a nutritional navigation system that evaluates the healthfulness of foods based on nutrient density. She consults with school nutrition programs on healthy kid-approved recipe and menu development with a focus on scratch cooked foods. Her career as a chef spans fifteen years. To read her tips on getting preschoolers to eat nutritious meals, click here.