Vanilla/Blueberry Cake w Vegg Lemon Curd between layers

Adapted by: Sandy deFino
www.thevegg.com

Ingredients:
DRY MIX. (Stir all these together)
2 c & 1 Tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 c bread flour
WET MIX (Blend in a mixer)
4 tbsp (room temperature) Earth Balance margarine
1 & 1/3 c sugar
1 Tbsp vanilla
3 tsp Vegg Baking Mix (whisked with 3/4 c warm water)
1-2 c drained blueberries
PREPARED CURDLED ALMOND MILK
Curdled almond milk (3/4 c almond milk & 1 tsp apple cider vinegar)

Directions:
Alternate adding into mixer
Dry mix and Curdled almond milk (3/4 c almond milk & 1 tsp apple cider vinegar)

Stir in 1-2 c drained blueberries
Pour into 2-8″ greased & floured pans

Bake at 350 degreed for 28 minutes

NOTE:The lemon curd is also under RECIPES on this website. The icing is half vegan margarine and half vegan shortening with 2-3 Tbsp (lemon extract with lemon juice)…and enough powdered sugar bring it all together into a good icing texture.