Lemon, Blueberry & Sweetcorn Loaf Cake (Dairy-Free)

Yes, I know. Sweetcorn in a cake. MADNESS. But is it really though?

More bakes than ever before include vegetables; avocados, sweet potatoes, courgettes, beetroot and carrots are all getting thrown into cakes. So why not sweetcorn? Exactly. Why not sweetcorn. 

You can’t actually taste the sweetcorn in the cake, it is there to create another element of moistness (sorry, I should of put a trigger warning!). The real flavour comes from the lemon and the pops of blueberry that are scattered throughout.

The fact that I get to add another vegetable to my diet while eating cake is a winner in my eyes.

This cake has been adapted from Izy Hossack’s new cookbook, The Savy Cook. Most would run a mile at putting sweetcorn inside a cake, but as soon as I saw the recipe I knew I had to try it for myself. And yes, it really does work. I used dairy-free alternatives, but use whatever ingredients suit your dietary needs.


  • Zest and juice of 1 lemon
  • 100g caster sugar
  • 100g dairy-free butter, melted (I used flora freedom)
  • 165 tinned sweetcorn, blitzed into a paste using an immersion blender
  • 2 eggs
  • 230g plain flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 150g blueberries, coated in 1 tbsp flour (to prevent sinking to the bottom)
  • 1 tbsp caster sugar


  1. Preheat the oven to 180oc and grease and line a loaf tin with baking paper
  2. Rub the sugar and lemon zest together using the tip of your fingers (this releases the flavour of the lemon better)
  3. Add the melted butter, sweetcorn paste, eggs and whisk together until combined
  4. Into the bowl, sift the flour, baking powder and salt, then fold. Stir in the blueberries gently, then pour the mixture into the loaf tin
  5. Bake in the oven for 45 minutes, or until a skewer stuck in the middle comes out clean
  6. While the cake is cooking, make a lemon sugar syrup by combining the sugar and the lemon juice together in a small saucepan and heating on a medium heat until the sugar dissolves
  7. Once the cake is out of the oven, poke holes over the top and brush the syrup liberally over the cake. Leave to cool completely in the tin before slicing and eating.

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