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1
Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil.
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2
Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat.
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3
In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
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4
In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined.
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5
Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink.
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6
Bake 25-30 minutes until a knife inserted in the center comes out clean.
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7
Cool on a metal rack before cutting.
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8
Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
