Dear KAF, I wanted to send a follow-up to my previous comment. I tried the dairy free version of the blueberry breakfast cake and it was a total winner! Tangy and not too sweet with a nice moist texture. I am extremely happy for this post! I followed the substitutions fairly closely, using 1 c Kite Hill unsweetened almond yogurt with 1 tbsp of lemon juice for the cottage cheese/ricotta part. For the sour cream part, I mixed 1/2 c vegan sour cream (I used Tofutti brand) with 1/2 c Kite Hill unsweetened almond yogurt. This worked out perfectly and I am extremely glad I tried it. 2 days in and the cake is almost gone. We will be making this again! I love that it is not too sweet, which makes it ideal as a breakfast item! Thanks again! Miranda

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