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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 this today as a cake and is delicious. I added citrus essence and topped with a cashew frosting ,loved it just as I loved every single recipe I tried from Richa
sounds delectable ! thank you for the sweet review
Ooh, would you mind sharing the cashew frosting?
Made this in a 9 inch square dish and it turned out great after 40 min of bake time. Other than that followed the recipe. Thanks! Another good one from you.
Such a delicious recipe, you would never suspect it is vegan! The cake was entirely gone in less than 24 hours!
I have a question, I followed the recipe with a few exceptions: I substituted red currants for blueberries and I baked I a fan oven at 160 C. My loaf was a little wet and heavy – it rose beautifully in the oven, then fell. I am sure that it is something that I did, I am just not an experienced enough baker to know how to fix it! Any ideas would be appreciated.
Thanks for the wonderful recipe, I can’t wait to make it again!
great, thank you!! I’m sorry that it didn’t turn out for you. The oven needs to be at 180 C.
It just needed a longer bake time with the adjustment of the temperature and using the fan oven. I regular oven without the fan and 180°C. If it was rising well that means it would have baked to a nice loaf. It fell because the inside hadn’t fully cooked through
Thank you so much for responding! I am going to make it again this week, I will bake longer to make sure it is completely done.
Great , Voice to text is crappy 🙂 as you saw on earlier comment 🙂
I’m sorry to say that this recipe was a disaster :(. My loaf was cake goop. It was super heavy, and didn’t even resemble cake. My baking powder was good, I check after. I was sad to have thrown away many ingredients.
Did you change anything in the recipe? If baking powder was good then it sounds like there was too much moisture for the flour balance
Any suggestions on how I can sub coconut flour instead of white flour here? Looks delicious!
You cannot. Coconut flour is gluten-free and needs eight times more moisture Then regular flour. So a direct sub doesn’t work
Hi Richa! I’ve tried the cake and it tasted nice! But the middle-centre was a bit “heavy” and doughy looking. What could it be? To much liquid? Thanks!
Try it at 355* instead of 365* and may have to go to 70 minutes. If you had a light pan instead of a dark this would help also.
This is amazing! I’ve made it once and had to stop myself from eating the whole thing in one day. Lol. I’m trying to steer clear of vegetable/canola oil now and was wondering if you could recommend a different oil to use in this recipe! Thanks in advance!
good self-control! i can’t always say the same. coconut oil would be nice – choose refined if you don’t want any scent of coconut whatsoever but the lemon zest and juice do have a lot of flavour so it shouldn’t be an issue. Also, the standby ‘evoo’ (extra virgin olive oil) or even normal Olive oil. or nut oils such as macadamia or hazlenut.
When you refer to powdered sugar, do you mean confectioner’s sugar as one would use to make icing?
Thank you
You got it !
Hi,
I haven’t tried the recipe yet, but I always look through readers’ comments before I try any new recipes. I am impressed by your response to people who had trouble with the batter, either due to old baking powder or using GF flours. This kind of response is very helpful. You also give detailed responses for people who ask about substituting other ingredients. I will definitely subscribe to your blog. Thank you.
Thank you Joanne. Flexibility is key. I’m glad that you found me!
YES YES and YES! 🙂
YES
How many servings are in each cake? Interested to see the nutritional breakdown.
There are 6 servings per recipe – 289kcal per serving.