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    Blueberry Pound Cake

    Published: May 22, 2023 by Sina · This post may contain affiliate links · Leave a Comment

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    a collage of two photos of blueberry pound cake on a grey plate with a text overlay

    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! 

    a blueberry pound cake on a grey plate with lemons in the background

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions 
    • How To Make This Recipe 
    • Recipe Notes
    • Storing
    • Freezing
    • Freqeuently Asked Questions
    • Related Recipes 
    • I Love To Hear From You!
    • Blueberry Pound Cake

    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 

    the ingredients that go into this recipe on a marble countertop with labels with the names of the ingredients

     

    • 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 

    a collage of four photos that show 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. 

    a collage of four photos that show how to make this recipe

    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. 

    a lemon blueberry cake on a cooling rack on a marble countertop

    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.

    a blueberry pound cake on a cooling rack with a small bowl of blueberries in the background

    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.

    a pound cake with lemon and blueberries on a grey plat with a fork on the side

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

     

    a blueberry pound cake on a grey plate with lemons in the background

    Blueberry Pound Cake

    You will love this vegan blueberry pound cake! It's moist, soft, fluffy, and perfectly combines the vibrant flavors of juicy blueberries and tangy lemon.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes mins
    Cook Time: 40 minutes mins
    Servings: 12 slices
    Calories: 262kcal
    Author: Sina

    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.

    Nutrition

    Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 129mg | Potassium: 165mg | Fiber: 2g | Sugar: 20g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
     

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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