Description
This Lemon Blueberry Pound Cake is a moist, flavorful vegan pound cake bursting with fresh blueberries and zesty lemon. Made with almond milk, non-dairy yogurt, and applesauce, it’s a delicious plant-based dessert perfect for any occasion. Tender and lightly sweetened, it combines the refreshing tang of lemon with the natural sweetness of blueberries in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 tbsp all-purpose flour (for the blueberries)
Wet Ingredients
- 3/4 cup unsweetened almond milk
- 1/2 cup non-dairy yogurt
- 1 1/2 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 3 1/2 tbsp lemon juice
- 1 lemon, zested
Other
- 3/4 cup fresh blueberries
- Baking spray
Instructions
- Preheat and Prepare Pan: Preheat your oven to 365°F (185°C). Lightly grease a loaf pan with baking spray to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients including the all-purpose flour, granulated sugar, baking powder, salt, and baking soda until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the almond milk, non-dairy yogurt, vanilla extract, unsweetened applesauce, lemon juice, and lemon zest until thoroughly combined.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredient mixture to the wet ingredients, mixing well as you go to form a smooth batter without overmixing.
- Prepare Blueberries: Toss the fresh blueberries with 1 to 2 tablespoons of flour in a small bowl to coat them evenly. This helps prevent the blueberries from sinking to the bottom during baking.
- Fold Blueberries Into Batter: Gently fold the floured blueberries into the pound cake batter. Reserve some blueberries if you wish to sprinkle on top of the batter once it is in the loaf pan.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Add the remaining blueberries on top if desired for a decorative finish. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure blueberries are well coated with flour to prevent them from sinking to the bottom.
- You can substitute fresh blueberries with frozen ones, but do not thaw them before folding into the batter.
- Use a non-dairy yogurt and almond milk to keep this cake vegan.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra lemon flavor, add a teaspoon of lemon zest to the batter or glaze the cooled cake with a simple lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
