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.
Equipment
- 9 x 5 inch Baking Pan
- Hand or Stand Mixer
- Zester
- Juicer
Ingredients
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.
Tried this recipe?Let us know how it was!