Blueberry Lemon Cake

1/2 pound tofu
3/4 cup water
1/2 cup fresh lemon juice
1/2 cup oil
1 1/4 cups sugar
2 1/2 cups unbleached white flour
1 1/2 teaspoons baking soda
1/2 teaspoons salt
1 cup blueberries, fresh or frozen

Preheat oven to 350 degrees.
Blend together tofu, water, lemon juice, and oil in a food processor.
Mix together flour, sugar, baking soda, and salt in a bowl.
Pour flour mixture into the food processor and pulse just until blended. Gently fold in blueberries.
Pour into an oiled tube or bunt pan and bake about 45-50 min. Let the cake cool about 10 min., then turn it out of the pan onto a rack.
When the cake is cooled, move it onto a serving platter and glaze with Lemon Glaze.

From: The Tofu Cookery