This Lemon Blueberry Pound Cake is both light and moist and is the perfect cake to serve for Mother’s Day, Easter, Showers, or any get-together! And you’ll be shocked to realize there aren’t any eggs, milk, or butter used to make this one.
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Bringing a dessert to any party or get-together can be a little nerve-wracking. Especially knowing that you’re serving a plant-based option to a lot of people who may cringe at the word VEGAN.
This Lemon Loaf Cake is the perfect solution, and no one will have any idea that the cake doesn’t include the normal eggs, milk, and butter.
In fact, I suggest just going ahead and making a double batch to bring the party ’cause I’m telling you right now. This lemon loaf will be gone before you know it!
If you’re an avid baker, you know that a pound cake traditionally includes a whole lot of eggs. Like 6 whole eggs and 6 egg yolks. It’s a lot.
So you’re probably wondering what goes into this vegan lemon pound cake to make it work without all those eggs.
Let me tell you!
All-Purpose Flour – Yup, we’re just sticking with your basic all-purpose flour here. I have yet to try this with a gluten free flour, but I know many really love how easily it is to substitute with Bob’s Red Mill 1-to-1 baking flour.
Non-Dairy Milk – I almost always use unsweetened almond milk in my baking, but you could use soy instead if you’d like. Or with this recipe, you can choose to use regular instead of unsweetened. This recipe is really forgiving!
Non-Dairy Yogurt – There are quite a few options here as well. I have used soy, almond, and coconut yogurts in my baking, all with great success. You can choose a plain flavor or vanilla for a little more flavor.
Feel free to check out my vegan yogurt recipe if you want to have a homemade batch on hand.
Unsweetened Applesauce – Unsweetened applesauce eliminates the need for added oils and all those eggs! Such a great option for creating a moist cake without the oil.
Lemon Juice – Using fresh lemon juice here is the best for optimal flavor.
Lemon Zest – Fresh lemon zest really takes this vegan lemon pound cake up to the next level with its tartness.
Fresh Blueberries – I absolutely love the fresh combo of lemon and blueberries in the warm months. These flavor bombs bake up and just POP in your mouth with every bite.
Step-by-Step Instructions for Lemon Blueberry Pound Cake
Time needed: 1 hour and 20 minutes.
This lemon loaf recipe is such an easy and basic recipe, only requiring a couple of mixing bowls and a loaf pan. The hardest part is waiting for the lemon cake to cool down enough to dig in!
Preheat the oven. Lightly grease a loaf pan and set aside.
Whisk together your dry ingredients in a large bowl.
In another bowl, add the wet ingredients and combine.
Add dry ingredients to the wet and mix well as you go.
In small bowl, toss blueberries with flour and ensure they’re coated completely (leaving a few out to top the loaf). Add blueberries to batter and fold in gently.
Pour batter into prepared pan and place extra blueberries on top if desired.
Bake 55-60 minutes and check with a toothpick for doneness.
Let cool about 10 minutes in pan – then remove to cooling rack.
Cool completely before slicing.
This Lemon Loaf is everything you’ve ever needed when it comes to a warm-weather dessert:
- a total crowd-pleaser
- minimal ingredients that you can find anywhere
- simple and easy-to-follow
- tottaaallllly addicting (i’m telling you – make two loaves!)
Holly’s Insider Pro Tips
Coat your berries
Coat your blueberries in a Tablespoon of flour before folding them into the batter. This helps eliminate the risk of them all falling to the bottom of the pan.
Don’t over bake
The last think you want is a dry and overly done cake. Be sure to start checking for doneness with about 10 minutes left on the timer. Once a toothpick comes out clean, you are good to go.
If the cake starts to brown too soon, tent a piece of foil over the top for the remainder of the baking time.
Start by making sure all your ingredients are room temperature. This is a general rule of thumb for most baking.
Also make sure you measure your flour properly for most accurate results. Fluff the flour briefly with a fork, then with a spoon, scoop it from the container or bag into your measuring cup – careful not to pack it in. Level with the straight edge of a knife before adding to the recipe.
Only mix until no more dry ingredients are seen. Over-mixing can cause an excess of gluten to form, resulting in a tough, dense, or chewy cake. We don’t want that! Light and fluffy is the name of the game here!
Lemon Blueberry Pound Cake FAQs
Blueberries are more dense than the batter you’ve made, so naturally they are all going to sink to the bottom. See my pro-tips above to avoiding this from happening.
Once the cake has baked and cooled completely, I would store it in the refrigerator for optimal freshness. I like it served at room temperature though, so be sure to take it out an hour or so before serving.
Pound cake is traditionally richer than a regular cake and includes a pound of eggs, butter, sugar, and flour – hence the name.
I know this goes against what I said about refrigerating your pound cake, but keeping it at room temperature in an air-tight container for 4-5 days will lock in that moisture the best.
Looking for more Vegan Dessert Recipes?
Complete the meal with these Lighter Vegan Recipes
Now that you know how to easy it is to make this lemon blueberry pound cake recipe, please give it a star rating below and comment letting me know how it turned out for you.
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup non-dairy milk
- 1/2 cup non-dairy yogurt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened applesauce
- 3 1/2 Tablespoons lemon juice
- zest of one lemon
- 3/4 cup blueberries
- 1-2 Tablespoons all purpose flour
- Preheat your oven to 365° F
- Add the dry ingredients (flour, sugar, baking powder, salt, and baking soda) into a large mixing bowl and whisk together.
- In a separate bowl, add the wet ingredients (milk, yogurt, vanilla, applesauce, lemon juice, and lemon zest), and combine well.
- Slowly add the dry mixture into the wet and mix well as you go.
- In a small bowl, toss the blueberries with 1-2 Tablespoons of flour, ensuring to coat them completely.
- Add the blueberries gently into the batter and fold in. You can leave some blueberries out to place on top once in the baking pan if desired.
- Using a lightly greased loaf pan, pour in the batter and place extra blueberries gently on top.
- Bake for 55-60 minutes and check with a toothpick to ensure it comes out clean.
- Let cool for about 10 minutes and then gently remove to a cooling rack.
- Slice when cooled and serve.
Can I use gluten free flour?
Can I substitute dairy for non dairy milk and yogurt?
Yes, this was made with both non dairy yogurt (cashew) and
non dairy milk (cashew).
Can I add other fruits?
Of course, have fun with it.
Strawberries, raspberries both work well, but blueberries and lemon just
seem to click!
Nutritional Information listed below is for 8 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Entire dish - kcal: 1823 F: 8 C: 401 P: 40
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 245mgCarbohydrates: 50gFiber: 2gSugar: 24gProtein: 5g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.