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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.
Experimenting with different type flours, wondering if i could just use quinoa flour for this recipe and also could i add unsweetened apple sauce instead of the oil?
All quinoa flour will not work as it is gluten-free. You can use a 1/3 of the total flour as quinoa flour and the rest wheat + white
Delicious. I subbed the oil with ~ 2 Tbsp extra silken tofu, and very impressed with the result. Very poundcakey without the greasy fingers! Wonderful flavor and so nice to enjoy poundcake without a hangover. I must confess that I made this yesterday, and it baked like a brick…. it didn’t rise at all. I made it again this morning and I used 1.5 tsp of baking powder and upped the baking soda to 1 tsp and i got some lift. Still, my loaf doesn’t look as beautiful as the one you have photographed here. Could the baking soda and baking powder measurements be mixed up in the recipe? It doesn’t seem like anyone else in the comments has had this issue. Thank you for the lovely recipe.
I think it could be old baking powder. Baking powder and baking soda can lose their leavening power as they age. Maybe get a fresh batch of baking powder and use 2 tsp and see. 1 tsp baking soda is enough to leaven the loaf without any help from the baking powder. How was the texture of the loaf? Did it get cakey at all, or was gummy at the bottom? Also, it is a pound ake texture so it wont rise incredibly like a quick bread, but should rise to to get the cake texture.
Hi Richa,
I was thinking it might be my baking powder too… the expiration date is good… i’ve got more than a year on the expiration date, but I am at the bottom of the can… I’ve probably only got a half tsp left in the can… so the can has been open for quite awhile… perhaps that is the problem.
The first time that I made the cake, and it failed to rise, it was gummy. However, this morning I got some lift and it had a very nice texture… it was truly delicious. We loved it… but even still, i thought it didn’t get enough lift. One thing i noticed is that your pictured loaf looks like it lifted evenly whereas my loaf lifted mostly in the center.
I’ll definitely make this again soon with some fresh baking powder. I appreciate the suggestion.
Made this tonight! Supposed to be my weekend breakfast but turned out to be a midnight snack while Netflixing my heart away ????
Thanks Richa!
Awesome!
Hi Richa,
This looks great! Do you use plain yoghurt or vanilla?
Thanks!
You can use either.
I just did a web search for vegan lemon blueberry cake recipe and yours looks exactly like what I had in mind…I should have known to go straight to your site first!! Bringing a friend dinner this wknd and I was thinking lemon-blueberry cake for dessert…this will be perfect, thanks! Yay! Now I’ll just have to decide whether I’ll do the crumb topping or lemon glaze, both awesome suggestions! Could do both I guess!! Thanks Richa! 🙂
yay!
Hi Richa – I’ve made this cake several times and its a winner every time – thank you!
I just wanted a change and wondered if I could sub blueberries for raspberries. Do I need to do anything different or is it a direct swap? Have you tried with raspberries?
Yes, it should work with any berries. Toss them in flour and fold them into the batter.
I tried this but the blueberry conbo is so much better. The raspberries got too mushy for my liking (I did coat in flour).
I’ll stick to the original recipe!!
🙂 i have that issue with strawberries. too large and mushy.
Hi! I was just wondering if you had any idea of how long this cake could last – do you think it would freeze well? I am planning to make this cake some days in advance of when I will serve it. thanks!
It stays well in the fridge for upto 4 days. it might get crumbly on freezing.
Hi Richa, White flour is all purpose flour right? And if I substitue all non dairy items with dairy items, would it change the cokking time or measurements? (As you can tell I have very little baking experience) 🙂
Thanks in advance!
Yes it is all purpose flour.
This blog and I are vegan for ethical reasons. So I cannot recommend using dairy. India is the largest exporter or beef and veal(baby cow meat) in the world because of the Dairy industry. 2.4 million tonnes of beef and veal are exporter each year, almost all of which comes from spent dairy female cows and baby male calfs who are useless for the dairy industry. 38500000 cows are slaughtered every year, that is 105900 per day, 4390 per hour. Animal agriculture is also the largest producer of green house gasses, more than fossil fuels, and uses many times more resources(water, land) of the planet.
The alternate non dairy milks and yogurts taste equally good and are beneficial for people as well as the planet.
Cannot agree with you more. I am myself Vegan but wanted to share this recipe with a friend who is not vegan, but getting there… Thank you for your reponse. I tried the recipe and it was wonderful 🙂