Blueberry Cake (Gluten & Dairy Free Recipe)

I found some new and exciting coffee, so it was time to bake some form of cake or cookies to go with it. A batch of almond cookies just became extinct, so something different was in order. I've known this recipe for about 20 years now and it's still my go-to whenever I'm in need of cake that goes well with tea or coffee.

You will need:

• 2 eggs

• 1 cup soy/almond milk

• 1 cup sugar

• 1/2 cup vegetable oil

• 2 cups gluten-free flour

• 1 teaspoon gluten-free baking powder

• 1 teaspoon vanilla extract/flavouring

• 1 cup fresh blueberries

• 1 tablespoon of powdered/icing sugar for dusting

Preheat the oven to 180C/gas4 and line a brownie tin with baking parchment.

Mix everything except for the berries and powdered sugar until you have a smooth batter. Pour the batter into the tin, then, using a spoon (or your fingers), put the blueberries on top of the batter.

Bake for 30-35 minutes, until golden and until a toothpick inserted in the middle of the cake comes out clean. Leave it to rest in the tin for about 5 minutes, then transfer to a cooling rack. Once it's cooled down completely, dust with the powdered sugar.

Slice it as you desire and enjoy it on its own or with your favourite cup of tea or coffee. Make sure you keep it in an airtight container as it dries up pretty quick if left uncovered.

You can use frozen blueberries if you want but they will make the cake look a bit messy and if they're bigger they have the tendency to sink to the bottom of the tin. If you're not bothered by that then please proceed.

As always, if you try it, please let me know in the comments how it goes.

I hope life is treating you well.

Take care