Serves 8

1 cup sugar
½ cup (1 stick) margarine
2 eggs
¼ cup coffee rich or soymilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 ripe bananas, mashed well
1 ¼ – 1 ½ cups fresh or frozen blueberries

Frosting (optional):
2 sticks margarine, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
6 tablespoons coffee rich or soy milk, divided

Preheat oven to 350 degrees.

Grease a 9 x 13 pan and set aside. In a large bowl, cream together sugar and margarine. Add eggs, coffee rich, vinegar and vanilla and blend until smooth. In a separate bowl, sift together the flour, baking soda and salt. Gradually add the batter and mix well. Stir in the mashed bananas. Fold in the blueberries. Pour into the pan and bake for about 35 minutes. Cool. Spread frosting on cake, sprinkle with some blueberries and serve.

For the frosting: Cream the margarine and vanilla extract together on medium speed with an electric mixer. Alternate adding powdered sugar and milk, mixing well on low speed after each addition.