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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 have tried this recipe several times and it turns out so beautifully! This time I used more wheat flour and added some almond flour as well. Waiting to see how it turned out. I wish I knew what the consistency of the batter should be. I used the exact recipe except the flour mix a little different.
Sometimes I want to call you when I get stuck!!!!
With whole grain flour you would need a bit more liquid. If your batter was like muffin batter then it should work out !
what oil do you use? can vegan butter be used?
I use neutral sunflower or safflower oil. Yes you can use vegan butter
Richa, you’ve done it again. Phenomenal recipe. So easy to make, and so delicious.
Yay!
I saw the recipe on FB, and since I had all the ingredients, I decided to give it a go. It is so easy and delicious! I will be making this 9ften. Thank you!
Awesome!!
This loaf is great to bring to parties ( I’ve used this recipe several times) – it’s easy to cut to share – so quick and simple to make – and everyone is always happy to see slightly unusual lemon/blueberry combination – it’s something different and always surprises people in a great way.
Awesome!!
I’ve made this several times and everyone loves it! No one ever suspects that it is vegan❤️
yay! so glad everyone enjoys!
Love this recipe! I haven’t rated it before but make it often. My daughter requests this for her birthday cake every year!! I add a simple glaze of confectionary sugar and fresh lemon juice on top.
yay!
The reception to this bread was pretty average in our house. Not sure what could have made it yummier, but I did follow recipe quite closely.
More sugar, or fat(oil) or lemon? Taste is personal preference so I don’t know what your expectations would be. Many people adjust the sweet to preference. This is not a very sweet loaf. Some additional lemon icing would also help .
Delicious pound cake loaf. Made for the first time today, and have added it to my muffin/loaf rotation. Love the combination of blueberries and the lemon. Not only am I a huge Richa fan, but my husband says every time we make a Richa recipe, you know it is going to taste great!
Also, I did not frost or add a crumb mixture to the top of my loaf and for us it is just perfect without.
you’re so kind Rita