I love tea, and I have a habit of snacking on something sweet to complement the bitter tea.
I do like trying Vegan recipes because it helps challenge me to become more creative to recreate the same flavors while not using dairy and eggs.
I absolutely love baking this pound cake, the slow rise, the golden edges, the soft sweetness that fills my kitchen.
This vegan lemon blueberry pound cake is my go-to when I want something bright, buttery, and comforting all at once.
The lemon gives it that cheerful zing, the blueberries add bursts of juicy flavor, and the texture… oh, it’s divine.
Moist but dense in the best way, like the kind of cake you can eat for breakfast or serve at brunch with a pot of tea, and nobody would complain.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips to Make it Even Better
- Use vegan butter instead of oil — it gives that authentic pound cake richness.
- For a bakery-style rise, make sure all your ingredients are at room temperature before mixing.
- If you love an extra punch of lemon, brush the warm cake with a mixture of lemon juice and sugar right after baking.
- Dusting your blueberries in flour keeps them from sinking to the bottom.
- A silicone loaf pan makes unmolding a breeze without tearing that perfect crust.
Vegan Lemon Blueberry Pound Cake
Course: BreakfastDifficulty: Easy10
slices15
minutes55
minutesIngredients
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup vegan butter, softened
1 cup dairy-free yogurt (coconut or soy work best)
1 teaspoon vanilla extract
2 tablespoons lemon juice
Zest of 1 large lemon
2 tablespoons plant-based milk (almond, oat, or soy)
1 ½ cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
Directions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, beat the vegan butter and sugar until creamy and fluffy — a hand mixer works wonders for this.
- Add the yogurt, lemon juice, zest, vanilla, and plant milk. Mix until everything looks smooth and luscious.
- Gently fold the dry ingredients into the wet mixture, then fold in the floured blueberries. Pour the thick batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick comes out clean. Let it cool before slicing (the flavor deepens as it rests).
Lemon Glaze (Optional)
- Whisk together ½ cup powdered sugar with 1–2 tablespoons of lemon juice until smooth. Drizzle generously over the cooled cake and let it set before slicing. It adds that classic, glossy finish and amps up the citrus flavor beautifully.
Variations & Substitutions
- Gluten-Free: Use a 1:1 gluten-free baking mix and add an extra tablespoon of yogurt to keep it soft.
- Berry Mix: Try a blend of raspberries and blueberries for a colorful summer version.
- Lemon Lavender Pound Cake: Add ½ teaspoon of dried culinary lavender for a floral twist.
- Mini Loaves: Divide the batter into smaller loaf pans or muffin tins for gifting.
This vegan lemon blueberry pound cake is the kind of dessert that never fails to impress because it’s light, fragrant, and full of personality.
It’s the perfect mix of cozy and elegant, the kind of bake that feels like sunshine even on a gray day.
Serve it as-is, or top it with a scoop of vegan vanilla ice cream for a dreamy dessert moment.
For smoother mixing and precise measuring, I always recommend using a digital kitchen scale, it ensures perfect texture every single time.
