Description
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
Instructions
For the Cake: 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.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- Pour the Batter into the Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
- 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.
- 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): Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the Glaze: Once the cake has cooled, drizzle the glaze over the top for an extra lemony sweetness.
- Serve: Slice the cake and serve it with a cup of tea, coffee, or as a delightful dessert!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
