Dairy, Egg and Nut Free Blueberry Cake

It’s summer and I have an overabundance of blueberries. I love to mix them into yogurt, cereal, pancakes and muffins. But I especially love it in a cake form. This recipe is a variation of the Blueberry Buckle recipe in my book, where the blueberries are sprinkled on top with a sugary crust. The cake is outstanding; loaded with blueberries in every bite and a delicious brown sugar crumble on top. It is the perfect dessert in the summer topped with soy ice cream, or even for breakfast as a yummy coffee cake.

If you have other berries in the house, use them. Raspberries, blackberries will do well; just be really careful about folding them into the batter with a rubber spatula so the berries don’t break up.  Finally, many of you have written asking how my recipes can be soy free too. It’s super easy, just exchange soy free margarine and shortening (like Spectrum or Earth Balance) for my Unsalted Fleischman’s Margarine and Crisco. Happy Baking!!


1/2 stick dairy free margarine (or 4 T.)

1/2 c. granulated sugar

1 T. water

1 tsp. lemon zest

1 tsp. fresh lemon juice

1/2 c. dairy free “buttermilk” (mix 1/2 c. soy or rice milk with 1/2 T. white vinegar, let sit 5-10 minutes)

1 1/2 c. unbleached all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 c. fresh or frozen blueberries


1 1/4 c. unbleached all purpose flour

3/4 c. light brown sugar, packed

1 stick cold dairy free margarine, cut into chunks

Preheat oven to 350 degrees and generously spray a 9 inch glass Pyrex baking dish with dairy free baking spray, set aside.

In the bowl of mixer fitted with the paddle attachment, combine the dairy free margarine and sugar until fluffy. Add the water, lemon zest and lemon juice. In a separate medium bowl, combine flour, baking powder, baking soda and salt with a wire whisk. Alternate adding the flour mixture and soy “buttermilk” to the margarine mixture, combining thoroughly. Gently fold in the blueberries (or other berries) with a rubber spatula. Spread batter into prepared baking dish.

To make the crumb topping, combine the flour and light brown sugar with a wire whisk. Cut in the cold dairy free margarine with your fingers until crumbly and there’s still large chunks of margarine in the mixture. Sprinkle crumb mixture evenly over batter and bake 45-55 minutes or until cake tester comes out clean and crumb topping is lightly browned.

Cool to room temperature and serve.

30 Responses

  1. This looks wonderful!! Thank you for sharing your recipes. Many of them our our family favorites.

  2. This recipe looks yummy! (We loved the Chocolate chip bars.) Could you just clarify the measurement of the baking powder for the blueberry cake? Thanks!

    • thanks kelly! lol…yet another time i rushed the post to get out the door and made a typo! it’s fixed. 1 1/2 tsp.:)

  3. I am always looking for good coffee cake recipes for Sunday morning thank you!

    Question – where in your grocery store do they sell silken tofu? I had bought it a couple of times in our organic produce department but now all they have is firm tofu. I see silken tofu in a lot of vegan recipes and I want to start using it more. Thanks.

  4. Thanks Liz! If your produce department has stopped carrying it, simply just ask the manager for them to restock it for you. I’ve done this many times, and they are always happy to do it for you. If not, then just puree the firm tofu and it will be fine to use in the recipe.

  5. I love your recipes. So does my son. Do you have any lunch or meal ideas that your family loves? I feel at a lost for things that are allergy free. Everything is made with cheese and milk. Or, do you know any good cheese substitutes?

    • Thanks so much Tirsa! I am, in fact, working on some meals for a new book. I am wondering if ya’ll would want to try some of those recipes in the meantime? Oh, Thanks so much Liz for the cheese recs. Yes, we can’t use daiya cheese, but we use Follow Your Heart (also at Whole Foods) with success. My boys just had it for dinner tonight (pizza night!)

  6. Thanks Kelly. I will ask the store the next time I go and I also just heard there is a shelf stable silken tofu to look for also.

    Tirsa – I just picked up a new vegan cheese that is great at Whole Foods a few weeks ago and it is great (http://www.daiyafoods.com/) but it does have the pea protein in it. I have also used Vegan Gourmet Cheese and it is pretty good too (http://www.imearthkind.com/).

  7. Ooh, I’ve been making blueberry muffins with all the bounty, but you may have convinced me it’s time to make cake!

  8. I would be more than happy to be a tester for any new recipes! Just let me know! 🙂

    • Ok Amy, for sure! I will start thinking about posting dinner ideas if that’s something you guys are up for too!

  9. I so wanted to try this and completely forgot the blueberries at the store. I was so distracted after finding out that there is a deli meat with pistachios in it. I had no idea about this and now will not be getting meats from Fry’s service deli anymore. The girl was so sweet and offered to clean the slicer but I just wasn’t comfortable after finding out.

  10. I just found your blog last night and just pulled this cake out of the oven. It is delicious! This is the first thing that I have baked that is dairy/egg free. I just got the go ahead from my son’s allergist that we are safe to use soy. My son is 7months old and is allergic to dairy. Your site gives me hope that even with a very severe allergy, my son will still be able to enjoy tasty food. Thank you so much for sharing!

    • Machelle you WILL eat great food, I promise! I really believe allergen free doesn’t mean free of good taste. Thanks so much!!!

  11. Fun and cool. I have all the ingredients, so will try and bake this soon. Thanks again.

  12. Made this for dinner with my parents last night. Doubled the recipe and put it into a 9×13 Pyrex — ended up with a big cake chock full of blueberries — a hit with everyone, most of all our 2.5 year old with dairy, egg and peanut allergies. Another successful recipe … thanks so much, Kelly.

    p.s. Loaned your cookbook to a vegan friend who hasn’t had pancakes in years. She’s excited to try the oatmeal pancake recipe, especially. I told her you’ll be adapting your recipes for a new vegan cookbook, and she can’t wait!

  13. Cannot wait to try this recipe tonight with the blueberries we just picked. I have made your Blueberry Buckle numerous times–we love it and my dad said it was the best dessert he has ever had! Thank you for helping me show people that desserts don’t need to have eggs (which is my allergy) to be delicious.

    Oh, and I’d love to test any recipes. I bake something out of your cookbook at least twice a week!

  14. Thank you so much, Kelly, for this blog and for this recipe! My 7 month old daughter was just diagnosed with allergies to dairy, peanuts, and tree nuts, so I have cut these foods as well as eggs out of my diet. This was the first recipe I’ve tried that caters to our new diet. It was delicious! The non-food allergy members of my family loved it as well. Thanks for showing me that allergy friendly doesn’t necessarily mean yucky tasting!

  15. I made this a few days ago and my hubby and I ate almost half of it in the first 2 days! The blueberries complement the lemon cake wonderfully. We’ve got an abundance of blueberries in the freezer. I can’t decide which of your yummy recipes to try next…decisions, decisions….

  16. This cake is amazing. I made it for my egg and peanut allergic son and brought it to a family gathering. Everyone LOVED it!! Thanks for the great recipes!

  17. Pingback: Allergy Free Boston Cream Pie | Cybele Pascal Allergen-Free Cuisine

  18. I know this is an older post, but I just tried this recipe for the first time tonight and HAD to come post a comment to tell you how utterly amazing it was. I took my boys blueberry picking this morning, and was looking for something to do with all the wonderful berries we brought home and decided to try this one. I didn’t have a lemon in the house so I used bottled lemon juice and 1/2 tsp of lemon extract instead of the zest. My husband and I both LOVED it – I can’t wait for my sons to try it tomorrow! Thank you, thank you, thank you for all you do for the food allergy community – your recipes are such a blessing to my family!