preheat your oven to 350°f (175°c). grease and flour your cake pan. in a medium-sized bowl, whisk together the flour, arrowroot starch, baking powder, and baking soda. set aside.

in a separate large mixing bowl, combine the sugar, dairy-free yogurt, applesauce, apple cider vinegar, avocado oil, dairy-free milk, and vanilla extract. mix well until smooth.

gradually add the dry ingredients to the wet ingredients, mixing until just combined. be careful not to overmix.

in a small bowl, gently coat the blueberries with a small amount of flour. this helps prevent them from sinking to the bottom of the cake during baking.

gently fold the floured blueberries into the cake batter. pour the batter into the prepared cake pan and spread it evenly.

bake in the preheated oven for approximately 45-48 minutes in one 9 inch cake pan OR two 8 inch cake pans for 30 minutes. a toothpick inserted into the center should come out clean.

allow the cake to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

in a mixing bowl, combine the vegan cream cheese and powdered sugar. use an electric mixer to beat the ingredients together until smooth and well combined. then. fold in the blueberry jam. once the cake has cooled completely, spread the blueberry cream cheese frosting evenly over the top.