Blueberry Cake Recipe

Blueberry Cake Recipe, quick and easy without eggs or oil

Ingredients:
2 lbs fresh blueberries
1 lb fresh raspberries
1 package white cake mix, dry
1/2 cup applesauce
1 cup water
1/8 cup egg replacer powder
1/3 cup rice milk, or your favorite non-dairy milk
Steps:

1. Coat a 9"x13" pyrex baking dish lightly with crisco olive oil spray.
2. Pour all but 1/2 cup of the fresh blueberries into the bottom of the baking dish or enough to covert the bottom at least one berry deep.
3. Combine all the other ingredients except for the raspberries, using a mixer set on medium speed.  Scrape sides of bowl halfway through mixing.
4. Pour batter over blueberries and bake at 350 degrees f until toothpick comes out clean, about 35 minutes.  
5. Let cool on wire rack.
6. Make a lemon icing using 1 tablespoon fresh lemon juice, 1 1/2 cups powdered sugar and a pinch of salt.  Adjust sugar and/or lemon juice until you have a nice but thin consistency.  (Goal: a thin icing layer to stick the berries to the cake with without all the fat of butter or shortening in a traditional frosting.)
7. Spread the icing on the cake and arrange raspberries and blueberries to look like our flag.