German Blueberry Cake
2 cups white flour
1/2 cup brown sugar
3/4 teaspoon salt
1 teaspoon baking powder
2/3 cup raw cashews
1/2 cup water
1 tablespoon olive oil
2 cups fresh or frozen blueberries
Preheat oven to 350 deg. F.
In a large bowl combine flour, brown vegan sugar, salt and baking powder.
Place cashews, water and oil in blender and blend until creamy smooth.
Pour blended mixture over dry ingredients and mix gently (with hands) until mixture sticks together when compressed.
Press 2/3 of the mixture into the bottom of an oiled 9 round springform pan. Cover with the berries. Sprinkle some vegan sugar overtop if the berries are anything but super-sweet.
To the remainder of the crumb mixture add 3 tsp oil, 2 Tbsp brown vegan sugar and a few spoons flour. A few slivered almonds are also nice. Rub together with hands to make a nice crumbly texture and sprinkle over the blueberries.
Bake 30 min. or until golden brown.
Let cool before removing from pan. Excellent with Soy/Rice Ice Cream or Vanilla Pudding.