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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.
Hey Richa! I was just wondering if using maple syrup would work here instead of the powdered sugar? Also, is the baking soda a necessary part or would I be able to just omit it and add in more baking powder instead? x
Maple syrup will add a lot of moisture in the recipe and would need a lot of adjustment. Try with 1/2 cup maple syrup and 1/4 cup non dairy milk. When you add flour make sure the final batter is somewhat like a muffin batter not too thin.
My husband often sends me recipes he wants me to try. Most often they are yours! Love us some Richa recipes. When looking for this recipe for my local blueberries, I scanned a few from the search and liked your ingredient profile best. I hadn’t noticed it was yours so when I did I thought, “Oh, Richa, of course”.
<3 <3 :). Let me know how it turned out!
So my baking mission was actually for an event I host annually with about 130 people, not a vegan specific event but I like to introduce folks to baking free without using eggs and dairy. I made 3 regular loaves and 2 gluten free. Let me tell you, they were a hit! I have also made the recipe three times for my family in the past two weeks. Definitely a keeper.
Yay thats awesome! What flours did you use for the gluten-free loaves and did they work without eggs?
I used a gf Bob’s Red Mill mix. I am by no means seasoned in cooking gluten free so the texture was somewhat gummy but tasty all the same. I have several gf friends and they said it was good.
yes gf baking is a bit tricky and often needs adjustment. I am glad your friends enjoyed it!
I just made it exact to the recipe and it was perfect! Thanks 🙂
This bread is excellent! I thought I had a lemon after I started making the bread, but I didn’t. So I used limes. It was outstanding! I love all your recipes–thank you for providing so many delicious goodies!
What type of crumble topping would you use?
Also- is it powdered sugar or raw sugar that is ground to a fine sugar?
Thanks!!
Its raw sugar that has been blended to a fine state. i hardly ever have powdered sugar when i need it.
Try a crumb like this one https://fettabbau-trim.today/2016/05/cranberry-blueberry-crumb-bars.html%3C/a%3E . Add some lemon zest and blueberries to it.
Is it 3/4 cup powdered sugar?
Thanks
Yes any fine sugar will work. I use granulated raw sugar that i pulse a few times in a blender to make it fine and use.
Great recipe, Richa! Easy to put together and delicious. Do you know if slices of the cake could be frozen for future use? Have you tried freezing it?
PS: I love your book, can’t wait for the next one!
Awesome cake =) Made it yesterday and it was gone in an instant ; )
Awesome cake =) Made it yesterday and it was gone in a blink of an eye ; )
Hi… I have a question. I will be using tofu for the lemon blueberry cake , do I still need to add non dairy milk, if yes then can almond milk be used and same 3/4 cup?
Yes, use the same amount of silken tofu as the yogurt and mix in the wet (same quantities for everything else).
Thanks so much for ur reply, one more question can I use all purpose flour/ maida for this lemon blueberry cake? I am totally new to baking 🙂
Yes you can use maida. Use 2 cups.