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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.
This was advertised on google gluten free friendly so I subbed gluten free all purpose flour and changed nothing else. The loaf was still completely raw after cooking for over an hour. So disappointing after all of that work.
Most gf blends are rice heavy and They usually don’t work out well for me so I use my own blend. Try this one and bake into muffins. Bake a test muffin to see if the batter needs adjustment. Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.
Hi,
I made this gluten free using your suggestion in the above reply. It was absolutely delicious but the cake cracked on the top. I did include the baking powder, baking soda, and salt from the main recipe. I’m wondering if I should have just used the mixture you stated in the reply above instead of adding those other ingredients. Also I live at a high altitude so maybe that had an impact. Any suggestions would be very helpful. Thank you!
At higher altitudes you need less of the baking powder and soda. Depending on the altitude you can reduce it by 25% or more. That would explain the cracking.
Thank you!
I tried your suggestion to reduce the baking powder and baking soda. The cake didn’t crack and held together much better. Your recipes are the best gluten free recipes I’ve ever made. Thank you for your outstanding website. It is a treat to browse around your site and select new recipes to make. Sometimes I wish there were more meals in a day so I could try more delicious meals and deserts!
Hooray – i’m glad it worked out
Hello
This recipe looks awesome. Can I use self raising flour for the recipe?
yes, still add half of baking powder.
Thank you so much for replying! I made this on Sunday and it was so delicious thank you for your advice. I also made it gf with gf self-raising flour – the lightest fluffiest vegan and gf cake I have ever made 😊
your welcome! thank you! glad to hear
I made this cake with strawberries and fennel, and it was amazing!!
Hi!
The cake looks gorgeous, would it also work with gluten free flour? Or buckweat flour?
Hi buckwheat won’t work and most gf blends are rice heavy and They usually don’t work out well for me so I use my own blend. Try this one and bake into muffins. Bake a test muffin to see if the batter needs adjustment. Gluten-free: Mix 3/4 cup white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch, 1/2 tsp citric acid and 1 tbsp chia seeds/flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed.
Could I use agarve rather than sugar!! Thank you x
that would add a lot of moisture. you will need a bit more flour. Add enough till the batter is stiff
Terrible. I baked it over an hour and a half and it was still raw on the bottom.
there might thave been something wrong with the batter, like extra moisture or the baking powder was old and hence didnt leaven the cake enough, which would explain it not cooking through as the batter would stay more batter like.
This is a seriously good recipe!
I made it white with self-raising flour (it’s all I had) but dropped the baking powder down to 1 tsp.
I baked it as muffins rather than a loaf (wanted a shorter baking time) – it made 7 muffins. Could have squeezed it into 6. I baked them for about 25 mins at 175C.
I made this recipe, it turned out lovely. I wanted a stronger lemon flavor so I subbed 2 additional tablespoons of the milk for lemon juice and added a few drops of lemon extract. Also, I used frozen wild berries and I baked in a Bundt pan for 35 minutes instead. I made a lemon glaze with butter, cream cheese, confectioners sugar and lots of lemon juice. with a bit of cream cheese to finish it out. (all vegan of course)
Am I able to substitute rice malt syrup for the sugar?
it might work, reduce the other liquid ingredients byhalf
Any adjustments for regular all purpose flour?
just add more flour if the mixture is not stiff. you might need 2 to 4 tbsp more flour