Dairy Free Blueberry Cake

Total time1 hr 10 min

Prep time15 min

Cook time40 min

Fresh blueberries, tossed in flour so they stay suspended rather than sinking, are folded into a fluffy, pale batter for a cake that bakes up with a golden top and pockets of warm, juicy berries in every square. The crumb turns out tender and moist thanks to careful mixing and a gentle hand with the fold, and a light dusting of powdered sugar finishes it off with just the right touch of sweetness. It bakes in a simple 9-inch pan, so it slices into neat squares perfect for a snack, brunch spread, or after-dinner treat. This one is a genuinely great pick for a dairy free dessert table, no fuss required to make it fit right in.

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Ingredients

9 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
⅓ cup whole milk, room temperature
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 ½ cups fresh blueberries
1 tbsp all-purpose flour, for tossing blueberries

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper.
2
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, the baking powder, and salt until combined. Set aside.

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