Vegan Lemon Blueberry Pound Cake

the ultimate vegan lemon blueberry pound cake. it is fluffy, moist, and filled with blueberries. it has a light lemon flavor, and A perfect dessert for spring or summer.

I have been failing as you a food blogger… I haven’t put out a dessert recipe since 2019! So here is this delicious vegan lemon blueberry pound cake to make up for it. To be fair there’s been a lot of things going on in our lives so it just sort of slipped away from me. But now we have a new dessert recipe to enjoy. This incredibly delicious lemon blueberry pound cake. The cake is fluffy, soft, moist, sweet, and a tangy from the lemon. Trust me when I say this is one you need to make.

Did you know that pound cake got the name pound cake because the original recipe was a pound of sugar, pound of butter, and pound of flour. That would be one heavy cake! This vegan version of pound cake of course skips out on any dairy and eggs that would be used. Instead the vegan sour cream helps to add richness to the cake. If you would prefer to try vegan yogurt it should work pretty well too, I have never tried so let me know what happens if you do.

Tips for Baking Perfection

As we all know baking is a science. There needs to be more precision and things like even the weather can impact the overall result of your baked goods.

• First of all you need to know how your oven runs. Does it run a bit hotter? Bit cooler? Do you find things burn more quickly than suggested baking times? If you know how your oven runs you are more likely to have the result you are looking for, so don’t stress if your baking time is different than my baking time.
• Second, your pan makes a difference. I suggest using a metal baking pan, not glass. Glass is better suited for casseroles and things like that. This is the pan I use and it works great.
• Third, use a scale when baking. Baking is about accuracy and measuring cups can vary the amount of grams of each ingredient you are using. Kitchen scales are cheap and a really easy way to ensure your baking is accurate.
• Finally, make sure your baking powder isn’t expired. I know it seems simple but baking powder is one of those things I buy and forget about. I don’t bake often enough to be constantly running through baking powder and since that what makes the cake rise definitely be sure to check it if you haven’t used it recently.

Cool, Cool, Cool

I cannot stress the importance of letting your cake cook. Trust me, I get it…it just came out of the oven, it is warm, the house smells like a bakery and you want to dive in. But the cake needs time to cool and set. I find it is best to let the cake cool in the pan for about 10 minutes this gives it time to set. Then you can carefully flip it out and let it cool on either a wire rack or a dish. I prefer the wire rack because it makes for easy glazing later on. As the cake cools it will firm up, plus if you add your glaze on while it is too hot it will just melt off.

How to Glaze

My best tip for glazing and not making is a mess is to place the cake on a wire rack. Then put a piece of parchment paper over a baking sheet. Place the wire rack over the parchment paper and then pour. This will allow for the excess to drip right onto that parchment paper making for an easy clean up. I also like to put the glaze in a measuring cup with a spout so that way it is easy to just pour right over the cake. If you prefer your glaze thicker slowly add the nondairy milk and add it in increments to get the consistency you are looking for.

Amp Up the Lemon

Here’s the thing everyone has different tastebuds and preferences. My mom and I felt this had the perfect amount of lemon flavor while my sister felt she wanted more lemon. I tend to keep my lemon flavors on the lighter side because there is a fine line to walk with lemon in baked goods. However, if you are someone who likes things very lemony you can add the zest of 2 lemons and ½ teaspoon of lemon extract. You can also add ¼ teaspoon to ½ teaspoon lemon extract in the glaze. Those are easy ways to up the lemon flavor!

FAQ

• Can I make this gluten free? If you use a 1:1 gluten free all purpose flour, it should work okay. I haven’t tried so please let us all know if you do!
• Can I use a different fruit? Of course, go for it! But if using a bigger fruit like strawberries just chop it up small.
• How can I store this? I would suggest just covering it and leaving it on the counter. No need to refrigerate unless you like your cake cold.
• I don’t like lemon, what should I do? Just leave it out! You can make this a vanilla blueberry pound cake and it will be equally as delicious. Just double the amount of vanilla extract.

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Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.

Lemon Blueberry Pound Cake

A fluffy, moist pound cake that is filled with blueberries and a light lemon flavor. The perfect cake for spring and summer.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Cooling Time 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Cake, Dessert

Cuisine American

Servings 10 servings

Equipment

• 9 x 5 inch Baking Pan
• Hand or Stand Mixer
• Zester
• Juicer

Ingredients

  

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Cake

• ½ cup vegan butter 112g
• 1 cup organic cane sugar 200g
• ¼ cup nondairy milk 60ml
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1 lemon zest and juiced
• 1 ½ teaspoons baking powder
• 2 cups all purpose flour 240g
• ½ cup vegan sour cream 120g
• 1 cup blueberries 190g
• Baking spray for greasing

Glaze

• ½ cup organic powdered sugar 60g
• 1 ½ teaspoons nondairy milk

Instructions

 

• Preheat oven to 350°F (176°C).
• In a bowl add the vegan butter and sugar and cream together with a hand or stand mixer on a low speed until light and fluffy. About 30 seconds to 1 minute, depending on how soft the vegan butter is. **if using vegan butter in a stick save the wrapper and use it to grease the pan.
• Then add the nondairy milk, vanilla and lemon extract. Then mix for about 15 seconds until combined.
• Add the zest and juice of 1 lemon.
• Scoop about 1 to 2 spoonfuls of flour over your blueberries and toss to coat. This will help them to stay a bit more suspended in the batter. Make sure your blueberries are dry so it coats them evenly. Set them aside.
• Then add the baking powder, half of the flour, and half of the vegan sour cream into the bowl. Mix on a low speed for about 30 seconds it will be runny.
• Then add the remaining flour and vegan sour cream and mix on a low speed for about 45 seconds or until combined. The batter will be thick.
• Gently fold in the blueberries.
• Pour into the greased baking pan (either grease with baking spray or the vegan butter paper).
• Bake on the middle rack for 50 minutes. Then move up to the top rack for 10 minutes. The cake should be golden on top and a toothpick will come out clean.
• Let it cool for about 10 minutes. Then carefully remove it from the pan and place on a dish or wire rack. Cool for about 50 minutes to an hour.
• Prepare the glaze by mixing the two ingredients together.
• Once the cake has cooled pour it over the cake and garnish with extra blueberries, lemon slices and a sprinkling of powdered sugar.

Video

Notes

• This will make about 8 to 10 servings it will depend on how thick you cut the slices.
• I suggest using a hand mixer or stand mixer for this as the batter will be thick and can be hard to stir. However, you can do it by hand if you want.
• Some sugars are processed with bone char so it is best to use organic sugar to ensure it is vegan.
• If you don’t have a zester, you can use a cheese grater.

Keyword lemon blueberry pound cake, vegan baking, vegan cake, vegan dessert

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