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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.
I made your more recent blueberry muffin recipe this week, and whilst nice, seemed to lack something in the taste. Was thinking of adding some lemon, but on seeing this recipe, which uses similar ingredients (and the lemon), I might just make this into muffins instead of trying to tweak the other recipe.
Yes i love the lemon blueberry in this one. That muffin has pineapple to add the tang. If you omit the pineapple, then do add some zest.
I’m hoping to make these into cupcakes… what should I adjust the baking time to? And, any other adjustments I should consider? I’m new to baking.
Thank you for your time and making it easy to be vegan!! 🙂
Yes, you would need to bake 20 to 25 mins
Going to try this recipe… Can you sub half the flour for chickpea flour, the rest I bleached white?
Chickpea flour bakes up pretty bitter. It usually needs recipe adjustment to be more palatable, unless you are used to the flavor.
Wow, It’s just amazing
I made one the other day with the tofu, omg, first time I didn’t have to throw a vegan cake to the bin, so yummy , thanks heaps!!
Could I use coconut sugar that is blitzed in a blender/food processor for a few seconds, instead of powdered sugar? Or are there any other good sugar substitutes.. I’m a bit weary of using a liquid substitute as I don’t want it to destroy that divine texture you have achieved !!!
Thank you,
U x
Yes, you can use any sugar, just blend in a blender until somewhat fine and powdered and use. If the granules are too large they take too long to mix in, so just convert the sugar to as fine as possible.
Thanks, I used maple syrup instead of sugar also plain white flour and it worked a treat. Perfect oven timing and is delicious. even my husband loved it. Wonderful. x
Took your earlier comment advice and bought some fresh baking soda and powder. Also used my own homemade vegan yogurt as one of the wet non diary ingredients. Turned out beautifully. Thank you!
Awesome!!
Wondering if you could sub almond flour for either of the cups of regular flour….as in a 1/2 almond-1/2 all purp flour….?
My niece loves this recipe! This is my second time making it. I’ve tried another vegan pound cake recipe before and it was quite disappointing, but not yours. Thanks for the recipe!
yay!! so glad it turned out well!