Dairy Free Blueberry Cake

  • Author: Jessica Holmes
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 10
  • Category: Dessert
  • Cuisine: American


A soft and tender Dairy Free Blueberry Cake made with almond milk.


Blueberry cake

  • 155 grams (1 and 1/4 cup) fresh blueberries
  • 1 tablespoon cornstarch or cornflour
  • 210 grams (1 and 1/2 cups) plain flour
  • 2 teaspoons baking powder
  • 200 grams (1 cupcaster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) vegetable oil
  • 120 ml (1/2 cup) Almond Breeze Almond Milk

Lemon glaze

  • 60 grams (1/2 cup) icing or powdered sugar
  • 12 tablespoons fresh lemon juice


  1. Preheat oven to 180 C (360 F). Grease and line a 9 inch cake tin with baking or parchment paper.
  2. 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.
  3. In a large mixing bowl, add flour, baking powder and sugar. Gently whisk together.
  4. Add eggs, vanilla, oil and almond milk. Gently mix until combined – but be careful not to over mix. Add coated blueberries and stir briefly.
  5. Pour batter into prepared tin. Add extra blueberries on top.
  6. Bake cake for approximately 40-45 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely.
  7. 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.


  • Serving Size: 1 slice
  • Calories: 303

Keywords: Blueberry cake, Dairy free blueberry cake

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