Blueberry Raisin Cake
|Honey||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Unbleached white flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Unsweetened frozen blueberries||1⁄2 Cup (8 tbs), thawed|
|Raisins||1⁄4 Cup (4 tbs), plumped|
|Unsweetened frozen blueberries||1 1⁄2 Cup (24 tbs), thawed|
|Red grape juice||1⁄2 Cup (8 tbs)|
|Corn starch||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 325°Fahrenheit.
2 Spray an 8 x 8-inch pan with vegetable spray.
3 In a large bowl, combine eggs, honey oil, and vanilla;beat well.
4 In to the mixture, sift together whole wheat pastry flour, unbleached white flour, baking powder, and cinnamon.
5 Mix together thoroughly.
6 Gradually fold in blueberries and raisins.
7 Into the prepared pan, transfer the mixture.
8 Bake on the middle shelf of oven, for about 35 minutes. until a cake tester inserted into center comes out clean.
9 Meanwhile, prepare the blueberry grape sauce: In a medium-size saucepan, combine blueberries and grape juice.
10 In a bowl, dissolve cornstarch in water and add to the blueberries.
11 Blend in honey.
12 Cook over medium heat stirring constantly until the mixture bubbles and thickens.
13 Remove from the heat.
14 Serve warm or cold, each serving topped with a tablespoon of Blueberry Grape Sauce, if desired.