You will love this vegan blueberry pound cake! It’s moist, soft, fluffy, and perfectly combines the tangy brightness of lemons with the sweet burst of juicy blueberries. And the recipe is incredibly easy!
Why This Recipe Works
I absolutely love this vegan blueberry pound cake! Trust me, this recipe is a game-changer that will make you forget all about traditional poundcakes.
It’s one of my go-to recipes for family gatherings and birthdays, especially in spring and summer. It’s super soft, moist, and buttery and the combination of zesty lemons and juicy blueberries is just amazing!
The recipe is incredibly easy and comes together in no time. You won’t need any fancy ingredients or complicated techniques. Just a few pantry staples, a mixing bowl, and an oven. Just combine all ingredients and stir everything with a wooden spoon until you have got a smooth batter. Then bake it for about 40 minutes.
Forget about eggs and dairy— I used vegan ingredients to create a cake that’s just as luscious and satisfying as traditional pound cake. The “secret ingredient” to make this vegan blueberry cake extra moist is vegan yogurt.
I think it’s even better on the next day! So usually I bake it the night before serving it.
Whether enjoyed as an afternoon treat, a brunch centerpiece, or a delightful dessert, this vegan blueberry pound cake is a timeless classic that never fails to please. Trust me, it will have you coming back for seconds (and maybe thirds).
Ingredients & Substitutions
- Flour – I used all-purpose flour. You could also use spelt flour.
- Ground Almonds
- Sugar – I used coconut sugar, but the recipe also works well with brown sugar.
- Plant-Based Yogurt – it makes the cake super moist and fluffy. I used vanilla-flavored coconut yogurt. Soy yogurt also works well. If you can’t find vanilla yogurt, just replace it will plain yogurt and add 1 teaspoon of natural vanilla extract.
- Baking Powder
- Baking Soda
- Vegan Butter – melted. You could replace it with margarine.
- Apple Cider Vinegar – it makes the cake super fluffy in combination with the baking soda.
- Olive or Canola Oil
- Lemon Juice & Zest
- Powdered Sugar – to dust the cake after baking.
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. In a large bowl combine all dry ingredients.
2. Step: Melt the vegan butter in a small pot. Add it to the dry ingredients together with the olive oil and the apple cider vinegar.
3. Step: Zest and juice the lemon. Add it to the batter and stir well until you have got a smooth batter.
4. Step: Add the blueberries.
5. Step: Carefully fold in.
6. Step: Grease the bundt pan with vegan butter and lightly dust it with flour.
7. Step: Pour the cake batter into the prepared bundt pan.
8. Step: Bake for 40 minutes. Use a toothpick to check if the cake is ready. Leave in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Lightly dust with powdered sugar before serving it.
Recipe Notes
- I like to use a bundt pan for this recipe but it also works great with a loaf pan.
- I simply dusted the cake with a bit of powdered sugar. But you could also top it off with an easy lemon glaze if you want. Just combine 1/2 cup powdered sugar, 1 tablespoon of lemon juice, 1 tablespoon of water and 1 tablespoon of lemon zest and stir well. If the frosting seems to be too runny, just add a bit more powdered sugar until you reach the right consistency.
Storing
Stored at room temperature and wrapped in aluminum foil, it will last up to 2 days. In the fridge it will last up to 5 days.
Freezing
Yes, like most cakes this blueberry cake freezes really well.
You can either freeze the whole cake or individual slices. You can freeze it for up to 3 months.
To thaw the cake, just put it on a cooling rack. Let it thaw at room temperature for about 4 hours. Individual slices take less time (only about an hour).
Freqeuently Asked Questions
What Size of Baking Pan Do I Need?
I used a 9 x 4.5 inch bundt pan with a nonstick coating.
Can I Make This Cake Gluten-Free?
I haven’t tried making this lemon cake gluten-free. However, I think it should work by replacing the all-purpose flour with a gluten-free flour blend.
Related Recipes
- Vegan Birthday Cake
- Blueberry Muffins
- Vegan Chocolate Cake
- 28 Drool-Worthy Vegan Cake Recipes
- Vegan Lemon Cake
I Love To Hear From You!
I hope you like this blueberry pound cake as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Blueberry Pound Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1 cup coconut sugar or brown sugar
- 1 cup vanilla-flavored coconut or soy yogurt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 cup vegan butter, melted
- 1 tablespoon apple cider vinegar
- 3 1/2 tablespoons olive oil
- 3 teaspoons lemon zest
- 4 tablespoons lemon juice
- 1 cup blueberries
Instructions
- Preheat the oven to 350 °F. In a large bowl combine all dry ingredients.
- Melt the vegan butter in a small pot. Add it to the dry ingredients together with the olive oil and the apple cider vinegar.
- Zest and juice the lemon. Add it to the batter and stir well until you have got a smooth batter.
- Add the blueberries.
- Carefully fold in.
- Grease the bundt pan with vegan butter and lightly dust it with flour.
- Pour the cake batter into the prepared bundt pan.
- Bake for 40 minutes. Use a toothpick to check if the cake is ready. Leave in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Lightly dust with powdered sugar before serving it.
Notes
- I like to use a bundt pan for this recipe but it also works great with a loaf pan.
- I simply dusted the cake with a bit of powdered sugar. But you could also top it off with an easy lemon glaze if you want. Just combine 1/2 cup powdered sugar, 1 tablespoon of lemon juice, 1 tablespoon of water and 1 tablespoon of lemon zest and stir well. If the frosting seems to be too runny, just add a bit more powdered sugar until you reach the right consistency.
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