Eggless Blueberry Pound Cake

Ingredients

• 2 Teaspoons double-acting baking powder 
• 1 Teaspoon baking soda 
• 2 cups blueberries fresh ( I Used )
• 0.5 cup butter softened
• 2  cups cake flour 
• 0.3 cup milk 2% (I Used )
• 0.3 Teaspoon salt 
• 0.5 cup silken tofu pureed (See Notes)
• 1 Teaspoon vanilla extract 
• 0.5 cup yogurt plain whole (I Used )

Equipment

• bowl
• frying pan
• oven
• wire rack
• toothpicks
• kugelhopf pan

Directions

1. Preheat oven at 350F/180C for 15 minutes. Grease and flour a bundt pan.Blend silken tofu and yogurt separately; measure 1/2 cup each. In a small bowl mix together the pureed tofu, yogurt, milk and vanilla extract.In another bowl sift together the flour, baking powder, baking soda and salt; set aside.Cream the butter and sugar in a large bowl until it’s light and fluffy. It will take about 5 minutes. To this mixture add the liquid ingredients in 3 additions, beating well after each addition.Now combine the dry ingredients and blend well.Stir in the blueberries.
2. Pour the batter into the prepared pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in 60 minutes.
3. Remove the pan from the oven and let it cool on a wire rack. You will be able to remove the cake from the pan in about 20-25 minutes. Keep the cake on the wire rack and let it cool completely.