If you're going to go vegan, start with dessert

• I was going to try to move toward more of a vegan lifestyle. It seemed to me, however, that recipes that didn't include eggs or dairy were pretty much out of the question. 
• Not to mention that such desserts were just not possible.
• Since sweets are my weakness, I thought my quest should begin there. I daresay the quest will probably end there as well...I like this cake just fine, but I think it would be better with real eggs and real sour cream.
• But that's just me. I admire those who can give up eggs and dairy. I'm certainly not there yet.
• If you have the fortitude to move to a full vegan diet, this is a great way to begin your transition. It does show how good a vegan dessert can be. It's fairly moist and very tasty.
• Vegan Blueberry Coffee Cake
• 1 1/2 cups of sifted flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 3/4 cup of sugar
• 3 teaspoons of dry egg replacer
• 4 tablespoons of water
• 1 cup of soy sour cream substitute (like Sour Supreme)
• 1/2 teaspoon of vanilla
• 1/4 cup of  blueberries
• 5 tablespoons of sugar
• 2 tablespoons soy margarine
• 1/2 teaspoon of cinnamon

• Preheat oven to 350º F. Grease  and flour a medium  square baking pan.
• In a large mixing, bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar.
• In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth.
• Spread batter in baking pan. Sprinkle blueberries over the batter and stir slightly so that they stay in the top layer.
• In a small bowl, mix the 5 tablespoons of sugar, margarine and cinnamon.
• Mix with a fork until the mixture looks like cornmeal.
• Sprinkle the topping over the batter.
• Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Vegan