Perfect Dairy Free Blueberry Cake made completely from scratch. This easy cake is soft and tender and bursting with fresh blueberries and a drizzle of lemon glaze. Sponsored by Almond Breeze Australia.
Hands up if you love Blueberry Cake 💙
I’m so excited to introduce you to my soft and tender Dairy Free Blueberry Cake. Bursting with blueberries and dripping with a tangy lemon glaze, it’s a delicious one bowl cake that takes just minutes to make.
And what’s even better? It’s completely dairy free – no butter, no milk, but SO much flavour.
I have made this Blueberry Cake no less than 4 times in the past week. Because I seriously LOVE it. And I know you will too.
It’s soft, sweet and oh-so-irresistible. It’s perfect for morning tea or a snack-on-the-go or even a sweet dessert. That drippy glaze alone has me weak at the knees.
Just like my Blueberry Bread, this cake uses oil as the main fat, which is what lends itself to it’s enviable texture.
There’s all the usual suspects in this cake, including eggs, sugar, vanilla and flour. But instead of milk or yoghurt, this cake uses almond milk for its light and springy texture.
It’s my secret weapon in dairy free baking.
Perhaps the best part about this cake is that it’s super speedy to make – perfect for unexpected guests. I’ve put together a video below to show JUST how easy it is.
You don’t even need an electric mixer to make it – just a bowl and spoon. And the glaze is only 2 ingredients. #winning
How to make perfect Dairy Free Blueberry Cake
- This is a super easy one bowl cake. You don’t need an electric mixer for this recipe.
- Start by whisking together the dry ingredients; flour, sugar and baking powder.
- Next, throw in the oil, eggs, vanilla and almond milk and gently stir to combine – try not to over mix.
- Lastly, gently fold through the blueberries. I add a tablespoon of cornflour (corn starch) to help keep the blueberries from sinking.
- You can use fresh or frozen blueberries. I prefer using fresh blueberries for maximum flavour and they tend to bleed less in baked goods.
- Throw a few extra blueberries on top of the cake and then bake in a moderate oven. The cake will be ready when it goes golden brown on the edges and a skewer inserted in the centre comes out clean.
- The lemon glaze is made using just two ingredients: icing sugar (or powdered sugar) and fresh lemon juice. Simply stir together until smooth.
- Drizzle over the cake once it’s cooled. Slice and enjoy! This cake also freezes really well.
More Dairy Free recipes to try
A soft and tender Dairy Free Blueberry Cake made with almond milk.
- 155 grams (1 and 1/4 cup) fresh blueberries
- 1 tablespoon cornstarch or cornflour
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) vegetable oil
- 120 ml (1/2 cup) Almond Breeze Almond Milk
- 60 grams (1/2 cup) icing sugar or powdered sugar, sifted
- 1–2 tablespoons fresh lemon juice
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- Add 1 cup blueberries (set aside remaining 1/4 cup of blueberries) and cornflour to a small bowl and mix until blueberries are coated. Set aside.
- In a large mixing bowl, add flour, baking powder, salt and sugar. Gently whisk together.
- Add eggs, vanilla, oil and almond milk. Gently mix until combined – but be careful not to over mix. Add coated blueberries and stir briefly.
- Pour batter into prepared tin. Add extra blueberries on top.
- Bake cake for approximately 40-45 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely.
- To make the glaze, stir together sugar and 1 tablespoon of lemon juice. If the glaze is too thick, add an extra tablespoon of lemon juice. Drizzle glaze over cooled cake and serve.