Let's Bake

Dairy Free Blueberry Cake

Yield Serves 10 1x
Prep: 20 minutesCook: 45 minutesTotal: 1 hour 5 minutes

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 or all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 200 grams (1 cupcaster 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

Lemon glaze

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


  1. 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.
  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, salt 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.

Nutrition Information

Serving Size: 1 slice Calories: 303
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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