Vegan Lemon Blueberry Pound Cake

Why You’ll Love This Recipe

Vegan Lemon Blueberry Pound Cake is the perfect balance of zesty lemon and sweet, juicy blueberries, all wrapped in a tender, buttery pound cake. This cake is light, moist, and bursting with citrusy flavor, making it a refreshing treat for any occasion. The addition of fresh blueberries gives it a lovely pop of sweetness, while the lemon adds a bright, tangy punch. Whether you’re making it for a special event, a casual gathering, or just as a comforting treat, this vegan pound cake is sure to impress. It’s easy to make, and the whole family will love it!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour (or gluten-free flour blend for a gluten-free version)

• 1 cup granulated sugar (or coconut sugar for a healthier option)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsweetened applesauce (as an egg replacer)

• 1/2 cup non-dairy milk (almond, soy, or oat milk)

• 1/4 cup coconut oil or vegan butter, melted

• 1 tablespoon lemon zest (from about 2 lemons)

• 2 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw them)

For the Glaze (Optional):

• 1/2 cup powdered sugar

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients: In a large bowl, combine the applesauce, non-dairy milk, melted coconut oil (or vegan butter), lemon zest, lemon juice, and vanilla extract. Stir well to combine.

4. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the cake’s texture.

5. Fold in the Blueberries: Gently fold the blueberries into the batter. If using frozen blueberries, toss them in a little flour before adding to prevent them from sinking to the bottom of the cake.

6. Pour the Batter into the Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.

7. Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. If the cake is browning too quickly, you can cover it with aluminum foil for the last 10-15 minutes of baking.

8. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Glaze (Optional):

9. Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

10. Drizzle the Glaze: Once the cake has cooled, drizzle the glaze over the top for an extra lemony sweetness.

Serve:

11. Slice and Serve: Slice the cake and serve it with a cup of tea, coffee, or as a delightful dessert!

Servings and Timing

• Servings: 8-10 slices

• Prep time: 15 minutes

• Cook time: 50-60 minutes

• Total time: 1 hour 15 minutes

Variations

• Berry Variations: You can switch the blueberries for other berries like raspberries, blackberries, or strawberries for a different flavor profile. Or, use a mix of berries for a fruity twist.

• Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free. You may also need to adjust the baking time slightly, as gluten-free cakes tend to bake a bit quicker.

• Vegan Yogurt: Add a couple of tablespoons of vegan yogurt for an extra creamy texture and tang in the batter.

• Almond Flour Version: For a denser, more moist cake, substitute part or all of the all-purpose flour with almond flour. The cake will be slightly heavier, but equally delicious.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days.

• Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil, and store it in a freezer-safe bag. Thaw at room temperature before serving.

• Reheating: To reheat individual slices, microwave them for about 15-20 seconds, or warm the entire cake in the oven at 300°F (150°C) for 10 minutes.

FAQs

1. Can I make this cake ahead of time?

Yes! This cake stores well and can be made a day or two ahead of time. The flavors will actually deepen and improve after a day or two.

2. Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just don’t thaw them, as this will release excess moisture and can affect the texture of the cake. Toss them in a little flour before adding them to the batter to help prevent them from sinking.

3. Can I make this cake without the glaze?

Yes, the glaze is optional. The cake is delicious on its own, and the glaze just adds an extra touch of sweetness and a shiny finish.

4. Can I add more lemon zest to the batter for a stronger lemon flavor?

Absolutely! If you love a stronger lemon flavor, feel free to add more lemon zest to the batter. You can also increase the lemon juice slightly, but keep in mind it may alter the texture of the batter.

5. Can I use a different non-dairy milk?

Yes, you can use any non-dairy milk, such as almond milk, soy milk, or oat milk. Just make sure to use an unsweetened version for the best flavor balance.

6. How can I make this cake sweeter?

If you like your cake sweeter, you can increase the sugar by 1/4 cup. You can also add a little extra maple syrup or a drizzle of honey (if not vegan) on top for extra sweetness.

7. Can I make this cake into muffins?

Yes, you can turn this pound cake into muffins! Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean. The baking time will be shorter, so keep an eye on them.

8. Can I make this cake without applesauce?

Yes, you can replace the applesauce with mashed banana, yogurt (non-dairy or dairy), or even pumpkin puree. The flavor will change slightly, but it will still provide moisture and help bind the ingredients.

9. How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a bit of flour before folding them into the batter. This will help suspend them throughout the batter as the cake bakes.

10. Can I use a bundt pan for this cake?

Yes, you can use a bundt pan. Just be sure to grease and flour the pan thoroughly to avoid sticking, and check the cake after 40-45 minutes of baking, as the shape may affect the baking time.

Conclusion

Vegan Lemon Blueberry Pound Cake is the ultimate combination of refreshing lemon and sweet, juicy blueberries in a moist, tender cake. With its light crumb and delicious citrusy flavor, it’s perfect for any occasion—from brunch to dessert. Easy to make and full of flavor, this cake is sure to become a favorite in your baking repertoire. Enjoy it fresh, with a light glaze, or as a simple treat that’s both vegan and incredibly tasty!