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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Servings 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