This blueberry cake is soft, moist and studded with blueberries. It only needs 4 ingredients and doesn’t contain any eggs, dairy, butter or oil. The cake batter takes only a few minutes to prepare and doesn’t require a mixer.
A slice of blueberry cake on a small white plate

This blueberry cake is so soft and has a texture just like regular cake. You can’t tell it is made without eggs, dairy, butter or oil.

Ingredients

  • Blueberries
  • Coconut milk
  • Sugar
  • Self-rising flour

Blueberries: This recipe works best with fresh blueberries.

Coconut milk: Make sure to use canned coconut milk and not the kind meant for drinking. Canned coconut milk contains more fat which is needed for this recipe.

Sugar: Regular granulated white sugar is used to sweeten the cake.

Self-rising flour: Self-rising flour is a flour blend that already contains a leavening agent and sodium. I like using self-rising flour because it saves me a few extra ingredients and time. You can also make a homemade self-rising flour blend if you don’t have self-rising flour.

How to Make Blueberry Cake

  • The coconut milk and sugar are whisked together.
  • The flour is then mixed in until you have a smooth batter.
  • Gently fold in the blueberries.
  • Transfer the batter to your prepared cake pan. Bake for about one hour or until the cake is done.

Blueberry cake cut into squares

Expert Tips

  • Make sure your blueberries are patted dry before using. If they are wet or damp from being washed, the added moisture will make the batter too moist and can cause the berries to sink.
  • You can reduce the sugar slightly if you want to make the cake less sweet. You can remove 2 to 4 tablespoons from the recipe.

A bite of a slice of blueberry cake on a fork

More Blueberry Recipes

4.67 from 3 votes

4 Ingredient Blueberry Cake

This blueberry cake is soft, moist and studded with blueberries. It has a crumb and texture just like regular cake but doesn't contain any eggs, dairy, butter or oil. It is also just 4 ingredients.
Servings: 12 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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Ingredients

  • 1 1/2 cups (300g) granulated white sugar
  • 1 (13.6 fl oz/403 ml) can full-fat coconut milk, make sure to use canned
  • 2 1/2 cups (336g) self-rising flour, see note before starting
  • 1 cup (143g) fresh blueberries, pat dry before using

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease an 8-inch square pan with non-stick cooking spray and then line with parchment paper, leaving some overhang for easy removal later.
  • In a large bowl, whisk together sugar and coconut milk until evenly combined and smooth. Sometimes the coconut milk separates while sitting in the can, so make sure to whisk smooth any chunks of coconut fat.
  • Add the flour. Use a spatula to mix it in until you have a smooth batter. Add in the blueberries and gently fold them in.
  • Pour the batter into the prepared pan and use an offset spatula to smooth it evenly across. Try to make sure you have some visible blueberries near the surface of the batter. If they all went to the bottom of the pan, you can stir the batter a few times to evenly distribute the berries.
  • Bake for about 60-70 minutes or until the cake is done. Baking time will vary depending on the coconut milk you use and the amount of moisture in your berries. When the cake is done, it should be golden brown on the surface, a toothpick inserted should come out clean and if you apply light pressure to the surface of the cake, it should bounce back.
  • Let cake cool fully before cutting. If desired, you can add frosting or dust cake with powdered sugar before serving. Store uneaten cake in fridge or freezer in an airtight container.

Notes

  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • I made this recipe with Thai Kitchen Organic Coconut Milk.* Make sure to use full fat canned coconut milk for this cake.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 and 1/2 cups all purpose flour, 3 and 3/4 tsp baking powder and 5/8 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe. 
  • Estimated nutrition does not include optional powdered sugar on top.
Serving: 1slice, Calories: 231kcal, Carbohydrates: 44g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Sodium: 302mg, Fiber: 0.3g, Sugar: 26g, NET CARBS: 44
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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