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lemon blueberry pound cake
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Lemon Blueberry Pound Cake

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!
Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 slices
Calories 228kcal
Author Holly Waterfall

Ingredients

  • 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

Instructions

  • 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.

Notes

Can I use gluten free flour?
Yes!
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

Serving: 1c | Calories: 228kcal | Carbohydrates: 50g | Protein: 5g | Fat: 1g | Cholesterol: 3mg | Sodium: 245mg | Fiber: 2g | Sugar: 24g