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Vegan Lemon Blueberry Cake Recipe. This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Use other berries in this Vegan Pound Cake Recipe. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries. 15 min prep and done. Pin this recipe. Jump to Recipe
These lemony slices make an amazing snack or breakfast. Add more or less zest. Dress with a lemony glaze and each slice will be perfect for dessert too. Non Dairy yogurt adds a dense, moist and pound loaf texture to this cake.
The cake takes just 15 minutes to come together. Mix in all the wet ingredients along with the zest. Whisk all the dry. Mix both into a batter. fold in the blueberries that have been tossed in a bit of flour. Also add some blueberries on top. Bake, cool, slice and done. As with all flavorful loafs and cakes, the flavors get stronger with time. So the cake tastes and feels better the next day. Make a loaf and tag me on Instagram. Lemony, Berryful, Easy and a Crowd Pleaser.
More Quick Bread / Cake Loafs from the blog
- 1 Bowl Banana Apple Bread
- Pumpkin Sunshine Loaf. Gluten-free
- Banana Chocolate Bread.
- Pumpkin Cream Cheese Muffins
- Strawberry Cake
- Cream Cheese Marble Pound Cake
- Peanut Butter Chocolate Marble Cake
Make the batter, fold in some berries and drop into parchment lined pan.
Bake until golden.
Cool completely and slice.
Video:
Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf
Ingredients
Wet:
- 1/2 cup non dairy yogurt, or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream
- 3/4 cup non dairy milk
- 3/4 cup or more unrefined sugar, preferably powdered
- 1 tsp vanilla extract
- 3 tbsp oil
- 3 tbsp lemon juice
- Zest of a lemon or lime
Dry:
- 2 cups flour, I use 1 cup wheat or spelt flour, and 1 cup unbleached white
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup blueberries tossed in 1 tbsp flour
Instructions
- Preheat the oven to 365 degrees F / 180ºc. Line a loaf pan with parchment.
- Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins
- In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold in the rest of the blueberries into the batter..
- Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly.
- Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
- Cool for 10 minutes before removing from pan. Cool completely before slicing. Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well.
Video
Notes
Frost or ice with a lemony glaze or cream cheese based frosting. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another winner! This was so good! Perfect dessert ending to our Father’s Day dinner. Thank you!
This is a wonderful recipe. It has become one of my favorite cakes now. Would Indian black salt add a more egg taste?
yes some Indian black will add a more eggy flavor. Try just a pinch.
Best recipe for this kind of cake ever! I really love how easy it is to make one, tofu works perfect here, thanks for an inspiration 🙂
Thanks Richa – I’m going to try this today.
Do you think I could skip the oil entirely?
Yes, add 2 tbsp more non dairy milk or yogurt.
Do you think apple sauce could be subbed in for the yogurt/tofu? I don’t have vegan yogurt/cashews/silken tofu etc. on hand.
yes, apple sauce will work. The texture will be more like regular cake than pound cake.
i think its amazing how fast these recipes go and the outcome is so good. vegan food love from germany <3
Your photos are fabulous and the recipe looks delicious! I love how beautifully the quick bread sliced.
This looks so delicious! I have some plump blackberries in my freezer right now, do you think they would work in place of the bluebs??
Yes, they should work fine. Toss in flour and add to the batter!
Thanks, Richa! Great idea to make muffins. Will give it a go this weekend.
And I will probably lick the spoon. :-p
Would it be weird if I say I wanted to eat the cake batter raw when I saw it? It looks so decadent! This reminds me of those supermarket blueberry lemon loaves that were so sweet and delicious but full of weird chemicals and sugars that you couldn’t even pronounce! I love that this recipe is simple and easy but still delicious!
Not too weird…I was thinking that it would be great to lick the spoon. 🙂 My two favorite flavors – lemon and blueberries!!!!
I have a question – how well do you think this would work with an all purpose gluten free flour? Or would it be better to use half gluten free flour and half oat flour?
Thanks!
Pam
I know right. lemon + blueberries is a win! I would suggest baking it into muffins (22 to 25 mins bake time). with gf baking there are high chances of the loaf falling or not baking well at the bottom (with any kind of combination of flours), but muffins generally bake well even if the dry to wet ratios are a bit off. You can use a gf all purpose flour or use my gf flour mix from this recipe . https://fettabbau-trim.today/2016/02/vegan-gluten-free-banana-muffins.html%3C/a%3E%3C/p%3E
Nope. I just had some of the batter….it’s fantastic. The bread is cooking, my house smells devine!!! 🙂