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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.
Hi there, mine turned out a bit soggy on the inside. I baked for 60 or so minutes and pulled out as the top was starting to brown. Any advise as to how I can avoid it being soggy on the inside? Longer in over at less temp?
it may have needed more baking time. Did the loaf rise much?
Yes it raised beautifully as a matter of fact. I checked with a pick to ensure it wasn’t runny inside and it wasn’t. However when I cut into the cake it was spongy and not fluffy 🙁
hmm maybe the oven is running hotter and its browning faster. So you might need to bake at a lower temperature for longer. Are you on an elevation or using a different kind of oven? This is a pound cake loaf, so it will be denser and less fluffy as its not a bread but pound cake. the yogurt used might make it more or less pound cakey so you can also try reducing the yogurt and use a mix of yogurt and non dairy milk
Oh good heavens! Have I told you lately what a GENIUS you are? Made this for breakfast this morning (in a 9×5” pan) so mine was “shorter” than yours, but it came out PERFECT at 55 minutes! I used 1/2 Whole Wheat flour and 1/2 A/P flour and about 3/4 cup coconut sugar. DIVINE! Could hardly wait for it to cool, so ate it warm. Hubby said “Well, this won’t last long!” After polishing off his second piece. Bravo!!!
awesome!!
Hi! can I just check that the oven temp is for a fan oven? excited to try this recipe 🙂
its a regular oven with no fan
Hi Richa,
This looks like a lovely recipe. Can I make this using regular AP flour and diary?Should I make any changes?
havent tried dairy in a very long while. regular flourwill work
Hello Richa,
Stumbled into your blog while searching for lemon blueberry bread. Can I substitute regular dairy based products in the recipe? Do you think it will affect the outcome? Thanks.
Hello I just recently found your website.and will try all your recipe.
I made the double batch this morning and subbed with a couple of items as per previous comment. Turned out really well. Very pleased. Thankyou for this recipe.
Lori
I made it the first time with Gf flour mix and it turned out really good. I’ve now made it this morning , double batch & instead of the oil I subbed with unsweetened applesauce, sugar subbed with coconut sugar & flour is all purpose. Will let you know the end result.
I made this recipe with a berry blend of raspberries, blueberries and blackberries. I doubled the recipe and used 2 cups of AP flour, 1 cup of whole wheat flour and 1 cup of fine ground corn meal. It was amazing- not too sweet and very refreshing. I really enjoyed the texture of the corn meal. The non vegans at my office really enjoyed. Thanks for the great recipe
awesome
did anyone else have an issue getting the batter around the blueberry to bake all the way ? I’ve had it in the oven for 40 minutes longer than the recipe said already and my knife is still coming out with some gooey batter.
that shoudlnt happen. Were the blueberries really large? Are you using frozen berries?. i’ve made this with frozen berries too and works just fine. If they are too large, they might be very frozen and needing extra bake time. if the batter is cooked through, then the loaf is done. it might be the berry moisture showing up on the toothpik