Kate Lyon’s (Unintentionally Dairy-Free) Lime & Blueberry One-Bowl Cake

A delicious, moist and flavourful zingy blueberry and lime cake that just happens to be dairy free!

Cook Time

60 mins

Makes

1

Difficulty

Easy

Method

  1. Preheat oven to 180 degrees.
  2. Put all measured ingredients in a large mixing bowl and mix together using either an electric whisk or by hand, until pale and creamy. The mixture should be quite thick.
  3. Spoon 1/2 into a prepared, lined loaf tin and scatter over half the blueberries.
  4. Cover with a bit more cake mix and scatter more blueberries over then cover with the rest of the cake mix.
  5. Bake in the preheated oven for an hour or until a skewer comes out clean.
  6. Cool on wire rack and serve.

Ingredients

  • 175g coconut oil (chilled)
  • 175g caster sugar
  • 250g Homepride self-raising flour
  • 200g frozen blueberries
  • Zest of 2 limes
  • 3 eggs

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Homepride Plain Flour 1.5kg

Plain, pre-sieved flour for everyday baking.

Homepride Self Raising Flour 1.5kg

Self-raising, pre-sieved flour for everyday baking.

Homepride Strong White Bread Flour 1kg

A strong white flour created specifically for making bread and rolls.

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