I don’t know about you, but there are days when I just crave something bright and zesty, especially when the weather is gray or chilly. That’s exactly what led me to make this Vegan Lemon Blueberry Pound Cake. I had a bag of blueberries sitting on the counter, a couple of lemons on the windowsill, and I thought, why not put them together.

This cake is soft, moist, and studded with juicy blueberries, with just enough lemon zing to make it feel fresh. I like topping it with a drizzle of white cream, which could be anything from vegan cream cheese frosting to a simple glaze, it just makes the cake feel a little more festive and polished without being fussy. Every time I slice into it, I’m reminded why simple flavors like lemon and blueberry can be so comforting.

Recipe Details

Prep Time: 20 minutes
Bake Time: 50-55 minutes
Servings: About 8-10 slices
Calories: Around 280 per slice

Why You Will Love This Vegan Lemon Blueberry Pound Cake Recipe

• It’s bright, zesty, and full of blueberries.
  When I make this, I always notice how the lemon flavor wakes up the cake while the blueberries give little pockets of sweetness. You will love that balance of tart and sweet in every bite.
• Soft and moist without any eggs or dairy.
  My preference is to use plant-based milk and a simple flax egg, and it comes out tender every time. You will notice that it’s surprisingly rich and flavorful without any traditional dairy or eggs.
• The white cream topping makes it feel special.
  I like drizzling a little vegan cream or glaze over the top. You will see that it turns a simple loaf into a treat that looks and tastes like it belongs on a bakery shelf.

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil or melted coconut oil
• 1 cup unsweetened plant-based milk (almond, oat, soy)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1 cup fresh or frozen blueberries

Topping

• 1/2 cup vegan cream cheese or vegan butter
• 1/2 cup powdered sugar
• 1-2 teaspoons plant-based milk
• Optional lemon juice or zest for extra flavor

How To Make Vegan Lemon Blueberry Pound Cake

1. Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper.
2. In a small bowl, mix the plant-based milk with vinegar or lemon juice and let it sit for 5 minutes to curdle slightly. This is your vegan “buttermilk.”
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
4. Add the oil, vanilla, lemon zest, and the milk mixture to the dry ingredients. Mix until just combined. Don’t overmix or the cake will get dense.
5. Gently fold in the blueberries so they’re evenly distributed. If using frozen berries, don’t thaw them first to avoid bleeding too much color.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
7. For the topping, beat the vegan cream cheese or butter with powdered sugar and a splash of plant-based milk until smooth. Adjust for thickness so it’s easy to drizzle.
8. Drizzle the cream over the cooled cake. Add a little extra lemon zest on top if you like for a bright, fresh touch.

Tips For The Best Vegan Lemon Blueberry Pound Cake

• Use fresh or frozen blueberries, but don’t thaw frozen first.
  When I make this, I like tossing them in a little flour before folding them in, it keeps them from sinking. You will notice they stay beautifully distributed throughout the cake.
• Don’t overmix the batter.
  My preference is to stir just until combined so the cake stays light. You will see that it bakes up soft and tender.
• Let the cake cool before adding the cream.
  I like to wait at least 20 minutes before drizzling. You will avoid melting the cream and get a cleaner, prettier finish.

Substitutions

• Swap the blueberries for raspberries or chopped strawberries.
  When I want a different berry twist, I switch them out and it works beautifully. You will still get a moist, fruity loaf.
• Use a simple powdered sugar glaze instead of cream.
  I like a thicker cream drizzle, but you will enjoy a light glaze if you want something sweeter without extra richness.
• Gluten-free option:
  Use a 1-to-1 gluten-free flour blend. I’ve done it before and you will find the texture is slightly different but still soft and flavorful.

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