Champagne Cake With Roasted Blueberries
[Vegan]

To Roast the Blueberries:

1. Preheat oven to 425°F. Place blueberries in an oven-safe dish in a single layer and sprinkle with sugar. Roast in oven for 7-9 minutes, until juices have been released. Let cool.

To Make the Cake:

1. Preheat oven to 350°F.
2. In a large bowl, combine champagne, non-dairy milk, lemon juice, oil, vanilla, and sugar and stir until sugar is dissolved.
3. In another bowl, sift together dry ingredients. Add to wet and stir until just combined.
4. Grease three 6-inch cake pans and line bottoms with parchment paper. Divide batter evenly and bake until the center bounces back when pressed, about 24-27 minutes. Let cool completely before frosting.

To Make the Frosting:

1. Pulse blueberries in a food processor until puréed, leave chunky if desired.
2. In the bowl of a stand mixer, cream butter and shortening until fluffy. Add in vanilla, powdered sugar, and blueberry purée. Beat until combined, streaming in milk as needed to get desired consistency.
3. Assemble by placing a cake layer, drizzling on some of the blueberry juices, spreading some frosting, then sprinkling on a third of the roasted berries. Repeat with other two layers. If fully frosting the cake, be sure to form a dam with the frosting before sprinkling on berries so they do not spill out the side.