Thoroughly grease a bundt cake tin with dairy free spread using a pastry brush to get into all of the nooks & crannies & pre-heat the oven to 325° F / 160° C / 140° Fan / Gas 3.

Place the blueberries into a food processor / blender for a few seconds until they become a think liquid with small lumps (not completely smooth) and then put to one side.

Place the dairy free spread & vanilla in a large mixing bowl and mix together.

Add the caster sugar and cream together.

Then add the oil and beat together until lump free and smooth.

Add the eggs & beat together again.

Add the flour & baking powder & mix until combined.

Add the liquidised blueberries and mix thoroughly.

Finally add a few drops of purple colouring and again mix thoroughly.

Transfer the batter into the tin & bake for 45-50mins, or until a skewer comes out clean.

Remove from the tin and place on a wire rack to cool and make the icing.

Place the icing sugar, water & vanilla in a jug and mix thoroughly until smooth and lump free, then add some of the purple colouring and mix again until no white is left.

When the cake is almost completely cool, place a plate underneath the cooling rack to catch any drips and careful pour the icing over the top of the cake so that it runs down the sides.

When the jug is empty you can keep scooping up the drips from the plate and re-using them until the cake is almost completely covered.

Serve and enjoy!