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 (122.5 ml) non dairy yogurt or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream
- 3/4 cup (183 ml) non dairy milk
- 3/4 cup (150 g) 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 (250 g) flour I use 1 cup wheat or spelt flour, and 1 cup unbleached white
- 1.5 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 3/4 cup (75 g) 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
Shiree says
March 4, 2019 at 12:24 pmThis was delicious! Had all the ingredients in hand so I made it while I cooked soup last night. My picky toddler loved it! I used vanilla silk yogurt. Thanks for the recipe 😁
Aviva says
March 30, 2019 at 5:22 pmI’ve made this recipe many times and everyone loves it! So easy to make too.
Wondering if this recipe would work as cupcakes?
Richa says
March 30, 2019 at 7:59 pmyes! check at 22 mins then bake a few mins more if needed
Aviva says
March 30, 2019 at 8:00 pmThank you!!!
Lieke says
April 13, 2019 at 11:26 pmI made this the other day and it was really nice 🙂 For some reason the bottom was quiet heavy and soggy, it looked like the oil sunk to the bottom of the cake. How can I prevent this from happening? Did I use the wrong kind of oil?
Richa says
April 14, 2019 at 9:06 pmdid the Cake rise during baking and then fall? that explains the heavyness at the bottom. It can be either that the baking powder was old so i didnt rise much, or if there was more moisture inthe batter and it needed a bit more flour to be able to rise well. The extra moisture sometimes can make the loaves fall and hence get dense. Or it probably just needed extra bake time(oven temps can vary).
Check if your baking powder is good, then add a few tbsp more flour to make a stiff batter and bake until a toothpick fromthe center comes out compeletely clean.
Thomas says
April 16, 2019 at 4:40 pmHi, looks great. Can I use frozen blueberries? If so, do I need them to thaw first?
Richa says
April 16, 2019 at 6:40 pmyes, rinse them in warm water to remove the excess juices they have stuck to them as those will turn the batter blue. Drain well, let them sit for 5 mins or so to slightly thaw, and toss in 1 tbsp flour before using. Usually i works out just fine as thats the time you would need to make the batter before folding in.
Anne says
April 20, 2019 at 3:54 pmHi there! If I don’t have parchment paper, what would you suggest I use in the pan before pouring in the batter?
Richa says
July 14, 2019 at 11:22 pmyou can grease the pan really well. then sprinkle a light dusting of flour all over. and then add the batter to the pan
Yosiday says
May 30, 2019 at 3:13 pmYou recipe looks great! But would this work if I try to make it for a cake? My son’s first birthday it’s coming soon and I’ll like to try this recipe. If so what size pan and temperature do you recommend?
Richa says
May 30, 2019 at 3:48 pmYes, you can make in 1 9inch cake pan. If you want tomake a layer cake, then bake into two 6 inch cakes. For the 6 inch, check with a toothpick from the center at 30 mins, for 9 inch, check at 40 mins and bake for another 10 mins if not done.
Terra says
June 3, 2019 at 10:45 pmI used so delicious vanilla yogurt, accidentally used a whole pint of blueberries and it still turned out beautifully! Thanks for the recipe! 💓
Stela says
September 12, 2019 at 9:03 amHello. Can I substitute evaporated milk (unsweetened) to the plain milk, and also – how thick should the yoghurt be, like how many per cent fat? Thank you in advance!
Benny says
October 4, 2019 at 10:04 amI made it in my bread machine and used frozen blueberries and it turned out lovely.
Used wholemeal spelt flour.
Michelle Petitto says
October 16, 2019 at 4:52 amI’ve made this 3 times now. This is one of the best recipes I’ve ever made. All of your recipes are amazing.
Richa says
October 16, 2019 at 1:07 pmyay!
Leah says
October 29, 2019 at 4:39 pmAny adjustments for regular all purpose flour?
Richa says
October 30, 2019 at 11:48 amjust add more flour if the mixture is not stiff. you might need 2 to 4 tbsp more flour
Miquela says
February 6, 2020 at 3:33 pmAm I able to substitute rice malt syrup for the sugar?
Richa says
February 6, 2020 at 5:08 pmit might work, reduce the other liquid ingredients byhalf
Jessi Hill says
March 21, 2020 at 8:21 pmI 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)
Sarah F says
March 24, 2020 at 4:54 amThis 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.
Tree says
March 30, 2020 at 12:55 pmTerrible. I baked it over an hour and a half and it was still raw on the bottom.
Richa says
March 30, 2020 at 2:13 pmthere 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.
Gugs says
March 31, 2020 at 9:36 amCould I use agarve rather than sugar!! Thank you x
Richa says
March 31, 2020 at 12:28 pmthat would add a lot of moisture. you will need a bit more flour. Add enough till the batter is stiff
Anela says
April 11, 2020 at 7:46 amHi!
The cake looks gorgeous, would it also work with gluten free flour? Or buckweat flour?
Vegan Richa Support says
April 24, 2020 at 9:20 amHi 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.
Susan says
April 11, 2020 at 8:16 amI made this cake with strawberries and fennel, and it was amazing!!
Sarah Jones says
April 12, 2020 at 10:44 amHello
This recipe looks awesome. Can I use self raising flour for the recipe?
Richa says
April 12, 2020 at 10:53 amyes, still add half of baking powder.
Sarah says
April 15, 2020 at 10:31 amThank 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 😊
Vegan Richa Support says
April 19, 2020 at 8:59 pmyour welcome! thank you! glad to hear
Nicole says
April 21, 2020 at 5:07 pmThis 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.
Richa says
April 21, 2020 at 5:58 pmMost 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.
Andrew Englund says
May 11, 2020 at 7:25 pmHow many servings are in each cake? Interested to see the nutritional breakdown.
Vegan Richa Support says
May 11, 2020 at 10:00 pmThere are 6 servings per recipe – 289kcal per serving.
Joanne says
May 20, 2020 at 10:48 amHi,
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.
Vegan Richa Support says
May 20, 2020 at 1:59 pmThank you Joanne. Flexibility is key. I’m glad that you found me!
Dorothy Mora says
May 22, 2020 at 7:41 pmWhen you refer to powdered sugar, do you mean confectioner’s sugar as one would use to make icing?
Thank you
Vegan Richa Support says
May 22, 2020 at 8:41 pmYou got it !
Madhavi Kapoor says
June 4, 2020 at 3:54 pmThis 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!
Vegan Richa Support says
June 4, 2020 at 5:04 pmgood 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.
Ben says
June 10, 2020 at 6:40 amHi 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!
Vegan Richa Support says
June 10, 2020 at 10:15 pmTry 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.
Saankhya says
July 6, 2020 at 6:19 pmAny suggestions on how I can sub coconut flour instead of white flour here? Looks delicious!
Richa says
July 6, 2020 at 9:21 pmYou cannot. Coconut flour is gluten-free and needs eight times more moisture Then regular flour. So a direct sub doesn’t work
Bella Ra says
July 12, 2020 at 10:19 amI’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.
Richa says
July 12, 2020 at 10:25 amDid you change anything in the recipe? If baking powder was good then it sounds like there was too much moisture for the flour balance
Meredith says
July 14, 2020 at 6:39 amSuch 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!
Vegan Richa Support says
July 14, 2020 at 10:50 amgreat, thank you!! I’m sorry that it didn’t turn out for you. The oven needs to be at 180 C.
Richa says
July 14, 2020 at 10:56 amIt 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
Meredith says
July 14, 2020 at 1:19 pmThank 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.
Richa says
July 14, 2020 at 4:13 pmGreat , Voice to text is crappy 🙂 as you saw on earlier comment 🙂