If you’ve ever wanted a dessert that feels like a cozy hug and a sunny day all rolled into one, then this Lemon Blueberry Vegan Pound Cake Recipe is about to become your new best friend. It’s bursting with fresh lemon zest and juicy blueberries, all wrapped up in a moist, tender vegan pound cake that’s surprisingly simple to make. Whether you’re vegan or just love a great plant-based treat, this recipe combines bright citrus flavors and the sweet pop of blueberries in a cake so delightful, you’ll want to share it with everyone you know.

Ingredients You’ll Need

The image shows eight white bowls and a lemon arranged on a white marbled surface. The largest bowl in the front center holds a heap of white flour with a rough texture. Behind it, to the right, a small bowl contains a smooth, creamy white mixture. Next to it, a bowl holds a yellowish, mashed substance with a slightly grainy texture. To the left, a small bowl has white powders, likely baking powders or salts. At the top left, a bowl contains a white liquid, while the top right bowl is filled with dark blue blueberries that have a shiny surface. In the middle center, a small bowl is filled with light tan granules, and to the bottom right, a tiny bowl holds a dark amber liquid. A bright yellow lemon is placed on the left side near the front. The bowls are evenly spaced and the whole setup is neat and bright. photo taken with an iphone --ar 4:5 --v 7

The magic of this Lemon Blueberry Vegan Pound Cake Recipe lies in its straightforward ingredients. Each one is carefully chosen to build delicious flavor and moist texture while keeping things completely plant-based and wholesome.

2 cups all-purpose flour: The foundation that creates the perfect cake crumb.
3/4 cup granulated sugar: Adds sweetness without overpowering the fresh lemon and blueberry flavors.
1 1/4 tsp baking powder: Helps the cake rise beautifully and stay fluffy.
1/4 tsp salt: Enhances all the other flavors in the cake.
1/2 tsp baking soda: Works alongside the baking powder to give your cake that ideal lift.
3/4 cup unsweetened almond milk: Moisturizes the batter while keeping it dairy-free.
1/2 cup non-dairy yogurt: Adds creaminess and tenderness to keep the cake soft.
1 1/2 tsp vanilla extract: Introduces warm, comforting notes.
1/2 cup unsweetened applesauce: Serves as a natural egg substitute and adds extra moisture.
3 1/2 tbsp lemon juice: Brings zesty brightness that awakens your taste buds.
1 lemon, zested: Provides vibrant citrus oils that boost flavor.
3/4 cup fresh blueberries: Bursting with juiciness and sweetness.
2 tbsp all-purpose flour (for the blueberries): Helps the blueberries stay suspended in the batter instead of sinking.
Baking spray: Ensures easy cake removal from your loaf pan.

How to Make Lemon Blueberry Vegan Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 365°F. While it’s warming up, lightly grease a loaf pan with baking spray. This step is crucial to make sure your pound cake slides out smoothly once baked, preserving its beautiful shape and moist texture.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Combining these dry ingredients first ensures your cake will rise evenly and tastes perfectly balanced.

Step 3: Mix Wet Ingredients

In a separate bowl, blend the almond milk, non-dairy yogurt, vanilla extract, applesauce, lemon juice, and lemon zest. This mixture brings moistness, tang, and flavor, setting the stage for a delicious vegan pound cake.

Step 4: Combine Dry and Wet Mixtures

Slowly pour the dry ingredient mixture into the wet ingredients bowl, stirring well as you go. Take your time to mix everything smoothly for a tender crumb but avoid overmixing, which can make the cake dense.

Step 5: Prepare and Fold in Blueberries

Toss the fresh blueberries in a small bowl with 1 to 2 tablespoons of flour until fully coated. This keeps the blueberries evenly distributed throughout the batter without sinking to the bottom. Gently fold them into the batter, and if you like, save a few to sprinkle on top after pouring the batter into the pan.

Step 6: Pour Batter and Bake

Pour the batter into your greased loaf pan, spreading it evenly. If you reserved some blueberries for decoration, gently press them on top now. Pop the pan into the oven and bake for 55 to 60 minutes. Test for doneness by inserting a toothpick into the center — it should come out clean.

Step 7: Cool and Enjoy

Let the pound cake cool in the pan for about 10 minutes. Then, carefully remove it and transfer it onto a wire rack to cool completely. This prevents sogginess and helps the flavors develop while the cake firms up just right.

How to Serve Lemon Blueberry Vegan Pound Cake Recipe

Two slices of blueberry lemon loaf cake are placed centrally on a white square plate. The cake's texture is soft with a light golden-brown crust, creamy beige inside, and vibrant purple blueberries scattered through both slices. Around the plate, small white powdered sugar sprinkles add detail. In front of the plate, a half lemon with a bright yellow rind and pale yellow interior sits alongside several dark blue blueberries. The background is a white marbled surface with another white plate holding a piece of the same loaf cake and a lemon slice visible slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Lemon Blueberry Vegan Pound Cake Recipe truly shine, think about simple garnishes like a dusting of powdered sugar or a few extra fresh blueberries and thin lemon slices on top. A drizzle of powdered sugar glaze or a sprig of fresh mint also adds a lovely finishing touch.

Side Dishes

This vegan pound cake pairs beautifully with a scoop of dairy-free vanilla ice cream or a bowl of coconut whipped cream, balancing the zesty and sweet flavors. For a lighter option, serve it alongside a mixed berry salad or simple fresh fruit for a refreshing contrast.

Creative Ways to Present

If you’re looking to jazz things up for a gathering, try slicing the cake and serving it with small individual bowls of lemon curd, blueberry compote, or a vegan cream cheese spread. Presenting the cake alongside these toppings lets your guests customize every bite for maximum enjoyment.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Blueberry Vegan Pound Cake Recipe tightly in plastic wrap or place it in an airtight container to keep it moist and fresh. It will stay delicious at room temperature for up to 3 days.

Freezing

You can freeze slices or the whole loaf by wrapping it well in plastic wrap and then placing it in a freezer-safe bag or container. Frozen, the cake keeps its quality for up to 2 months, so you can enjoy a sweet treat anytime cravings strike.

Reheating

When you’re ready to enjoy frozen cake, let it thaw at room temperature. For an extra delightful experience, warm slices gently in the microwave for about 15 seconds or 5 minutes in a low oven to bring back that just-baked appeal.

FAQs

Is this Lemon Blueberry Vegan Pound Cake Recipe gluten-free?

This recipe calls for all-purpose flour, so it is not gluten-free as is. However, you can experiment with a gluten-free flour blend designed for baking to achieve a similar texture.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can work well. Just make sure to toss them in flour while still frozen to prevent them from bleeding color into the batter excessively.

What can I substitute for non-dairy yogurt?

If you don’t have non-dairy yogurt, you can substitute with more applesauce or use mashed banana, but this may slightly alter the flavor and texture.

Does this cake need to be refrigerated?

No need to refrigerate unless your kitchen is very warm. Storing it at room temperature in an airtight container is best to maintain moisture and flavor.

Can I make this cake nut-free?

Absolutely. Use oat milk or any other nut-free plant milk instead of almond milk, and ensure your non-dairy yogurt is nut-free too.

Final Thoughts

There’s something truly magical about baking a Lemon Blueberry Vegan Pound Cake Recipe that’s simple, wholesome, and bursting with bright, fresh flavors. Whether you’re settling in with a cup of tea or sharing at a party, this cake brings joy to every bite. I can’t wait for you to try it yourself and discover just how amazing a vegan pound cake can be.