Can you believe summer is almost over?! This summer was different from previous ones in many ways but one thing that didn’t change (and probably never will) is my love of blueberry season! Honestly, I eat blueberries all year around but there’s just something so special about getting them fresh in the summertime.
A couple months ago, I made these incredibly easy Blueberry Biscuits. This time around, I was craving something a bit more dense buuut I also wanted to incorporate the pluots that had been sitting in my fridge for a while. Hence, the Summery Plum Blueberry Cake was born (almost exactly two years after its older cousin, the Autumn Spiced Plum Tart!)
The texture of this cake is actually pretty similar to a blueberry muffin — I guess you could think of it as a giant blueberry muffin topped with pluots. However you see it, here’s how ya make it.
Vegan Plum Blueberry Cake
Ingredients:
- 3 plums or pluots, thinly sliced
- 1 cup blueberries
- 1 1/3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/3 cup room temperature vegan butter
- 3/4 cup brown sugar
- 1 flax egg (1 tbsp chia seeds + 2.5 tbsp warm water)
- 1 tsp vanilla extract
- 3/4 cup plant milk
Instructions:
- Preheat oven to 350 degrees Fahrenheit. Grease the inside of a 9-inch springform pan with vegan butter.
- Prepare dry mixture by combining flour, baking powder, and cornstarch.
- In a large mixing bowl, whisk together the vegan butter, sugar, flax egg, and vanilla extract.
- Gradually add the dry mixture and plant milk to form a thick batter. Fold in the blueberries.
- Pour batter into greased springform pan. Arrange plum slices on top and bake at 350 degrees for 50, or until a toothpick inserted into the middle comes out clean.