Vegan Lemon Blueberry Pound Cake
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This lemon blueberry pound cake is a perfectly moist lemon pound cake with fresh blueberries in every bite. It’s easy to make and perfect for any occasion!
Ah, pound cakes.
Whether it’s breakfast, brunch, snack, or dessert, they’ll surely hit the spot every time!
With this recipe, we’ll give the classic favorite a fresh twist with lemon and blueberries.
But the best part? Everyone’s welcome to take a slice because this light, moist pound cake is actually vegan-friendly!
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Blueberry pound cake today, strawberry pound cake tomorrow!
And trust me, a scoop of vegan vanilla ice cream makes any pound cake better.
Why You’ll Love This Lemon Blueberry Pound Cake Recipe
- This lemon and blueberry pound cake features the irresistible combination of juicy, sweet blueberries and the moist, delicate crumb of a lemon pound cake—a guaranteed crowd-pleaser!
- This vegan blueberry and lemon pound cake recipe is customizable and adaptable. You can add other fruits, extracts, and spices or use frozen berries if fresh ones are unavailable.
- This simple pound cake recipe can be made ahead! You can refrigerate or freeze the moist lemon blueberry cake for later.
Ingredients And Substitutions
All-purpose flour – Just good old all-purpose flour will do for this vegan blueberry pound cake.
Granulated sugar – For a boost of sweetness to balance the cake’s citrus flavor.
Baking powder – This will keep your moist lemon blueberry pound cake from getting too dense.
Kosher salt – Balances the sweetness of the lemon and blueberry pound cake.
Baking soda – Helps with the cake’s rise and light texture.
Unsweetened almond milk – Lends richness and moisture to the cake. You can use any unsweetened non-dairy milk.
Non-dairy yogurt – Any vegan yogurt will work for a soft and moist vegan lemon blueberry pound cake. You can also make vegan yogurt at home!
Vanilla extract – Adds depth for a more delicious cake.
Unsweetened applesauce – Our oil substitute to keep this healthy blueberry pound cake recipe nice and moist.
Lemon – This healthy lemon blueberry pound cake gets its bright lemon flavor from fresh lemon juice and grated lemon zest!
Fresh blueberries – What’s better than a lemon pound cake? A lemon pound cake loaded with fresh berries! Their combo is just too good to skip.
Baking spray – To keep the batter from sticking to the pan.
Tips For Making This Recipe
Don’t Overmix Your Batter
Do not overmix your batter, or your lemon blueberry pound cake will be dense. For a deliciously light and fluffy cake, mix just until no streaks of flour remain.
Avoid Overbaking the Cake
To avoid overbaking, check your vegan blueberry pound cake with a toothpick about 10 minutes before the timer ends. If it’s browning too quickly, tent it with foil.
Finish the Cake with a Glaze
Spoon a powdered sugar glaze over this vegan lemon blueberry pound cake for the perfect finishing touch! Just mix lemon zest, juice, and powdered sugar, adjusting the amount of sugar or lemon juice until the glaze is thick but pourable.
Vegan Lemon Blueberry Pound Cake Recipe FAQs
Can I use gluten free flour?
We have yet to try this vegan lemon blueberry pound cake recipe with gluten-free flour, but 1-to-1 gluten-free baking flour seems to work well in similar recipes.
Can I use frozen blueberries?
Sure! If you don’t have fresh blueberries on hand, you can use frozen blueberries for this healthy lemon blueberry pound cake recipe. You don’t need to thaw them, but you must still coat them with flour and fold them in gently to prevent bleeding.
How to prevent a dry pound cake?
Make sure you measure the flour correctly as excess flour can make your lemon blueberry pound cake dry. Overbaking can also dry it out, so keep an eye on the oven!
How do you keep blueberries from sinking in a pound cake?
The secret to keeping the blueberries from sinking in your vegan blueberry pound cake is to coat them in flour before folding them into the batter.
Does lemon pound cake need to be refrigerated?
You can just store this vegan blueberry lemon pound cake in an airtight container at room temperature for up to 3 days. But if you want to keep it longer, refrigerate it for up to 5 days or wrap it in plastic wrap and freeze it in a freezer-safe container for up to 1 month.
More Delicious Vegan Dessert Recipes
- Vegan Birthday Cake
- Vegan Carrot Cake
- Chocolate Molten Lava Cake
- Vegan Sweet Potato Pie
- Homemade Caramel Apple Pie
I found this recipe for Vegan Sponge that I HAVE to try!
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Lemon Blueberry Pound Cake
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup unsweetened almond milk
- 1/2 cup non-dairy yogurt
- 1 1/2 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 3 1/2 tbsp lemon juice
- 1 lemon, zested
- 3/4 cup fresh blueberries
- 2 tbsp all-purpose flour for the blueberries
- Baking spray
Instructions
- Preheat your oven to 365°F. Lightly grease a loaf pan.
- Whisk together the dry ingredients in a large bowl.
- In another bowl, combine the wet ingredients. Slowly add the flour mixture to the wet ingredients, mixing well as you go.
- In a small bowl, toss the blueberries with 1 to 2 tablespoons of flour until completely coated.
- Gently fold the blueberries into the vegan pound cake batter. Feel free to leave out some blueberries for topping the batter once it’s in the baking pan.
- Pour the batter into the prepared loaf pan. Add extra blueberries on top if desired.
- Bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer the lemon blueberry pound cake to a wire rack to finish cooling.
Notes
- Do not overmix your batter, or your lemon blueberry pound cake will be dense. For a deliciously light and fluffy cake, mix just until no streaks of flour remain.
- To avoid overbaking, check your vegan blueberry pound cake with a toothpick about 10 minutes before the timer ends. If it’s browning too quickly, tent it with foil.
- Spoon a powdered sugar glaze over this vegan lemon blueberry pound cake for the perfect finishing touch! Just mix lemon zest, juice, and powdered sugar, adjusting the amount of sugar or lemon juice until the glaze is thick but pourable.
