About the Recipe
A good recipe, modified to remove milk.
Ingredients
Base
¼ cup butter or margarine
¾ cup white sugar
1 egg
¾ cup soy milk
2 cups white flour
2 tsp baking powder
½ tsp salt
2 cups blueberries
Topping
½ cup brown sugar
3 Tbsp white flour
1 heaping tsp ground cinnnamon
½ cup chopped pecans
4 Tbsp butter or margarine
½ cup oatmeal
Preparation
Preheat oven to 375° F (190° C).
Grease and flour a 9" springform pan or 9" × 13" pan.
Sift together 2 cups flour, baking powder, and salt. Set aside.
In a large bowl, cream togethre the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the soy milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan.
In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon, chopped pecans, and oatmeal; if using a 9" × 13" pan, double the topping amounts. Cut in butter until crumbly. Sprinkle over the batter.
Bake in preheated oven 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.