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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.
One of my favourites, always a recipe I go back to. Thank you ❤️
Awesome!! Do leave a rating too!
Amazing flavour! We really loved it here!
Amazing!!
Made this yesterday, SO Moist and tasty!!-) We added a bit more lemon zest and it added a nice lemon flavor but not overpowering. Thank you for your blog, and your cookbooks! I love the flavors your dishes provide.
That’s great! appreciate your support
I’ve made this a few times already and we really enjoyed it (friends and family who tasted it). Thanks!
I have made this yummy blueberry loaf several times! Every time I serve it , people have asked me for the recipe! It’s easy, soft, lemony and deliciously healthy!
I use wegman’s almond yogurt!
Awesome
Amazing, moist and sweet and lemony! I swapped oil for apple sauce and came out great.
awesome, thanks for coming by ♡
Can I substitute the spelt flour with buckwheat or gluten-free oat flour to make this gluten free?
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.
Thank you so very much
I’ve never really made anything lemon flavored before. I added an extra table spoon of lemon because it didn’t seem like enough. I’m still not too satisfied with the lemon taste. Maybe I’m used to tasting artificial lemon candies? The cake turned out perfect other wise! I used a ceramic loaf dish so I turned my oven down 25⁰F and baked an additional 20 minutes.
Add more lemon zest for more lemon flavor
I made it two times and LOVED the texture – it’s moist and just the right kind of elastic! I think however that the recipe needs more lemon. I tasted the batter and it did taste lemon-y, so I didn’t add any, but the finished cake definitely would have benefited from some more.
Add more zest
Fantastically straight forward recipe. Great tip to use silken tofu. Very happy with the results, though thought it would be more cakey than bready.
thank you very much.