Vegan Lemon Blueberry Pound Cake

Cook Time: 55 mins

Servings: 6

Calories: 289 kcal

Total Time: 1 hr 10 mins

This zesty Blueberry Lemon Pound Cake is dense and full of flavor. Non-Dairy Yogurt Pound Cake Loaf with lemon and blueberries.



  • 1/2 cup non dairy yogurt or use blended silken tofu or thick cashew cream or softened vegan cream cheese or vegan sour cream
  • 3/4 cup non dairy milk
  • 3/4 cup or more unrefined sugar preferably powdered
  • 1 tsp vanilla extract
  • 3 tbsp oil
  • 3 tbsp lemon juice
  • Zest of a lemon or lime


  • 2 cups flour I use 1 cup wheat or spelt flour, and 1 cup unbleached white
  • 5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup blueberries tossed in 1 tbsp flour


  1. Preheat the oven to 365 degrees F / 180ºc. Line a loaf pan with parchment.
  2. Add all the wet ingredients in a bowl and whisk until the sugar is well combined. 1-2 mins
  3. In another bowl, whisk all the dry ingredients except blueberries. Add dry to wet and mix until just combined. Reserve 1-2 tbsp blueberries. Fold in the rest of the blueberries into the batter..
  4. Drop the batter into prepared pan. Distribute the remaining blueberries on top and press in lightly.
  5. Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
  6. Cool for 10 minutes before removing from pan. Cool completely before slicing. Frost or ice if needed. A simple glaze of lemon zest + lemon juice + sugar icing works really well.

Recipe Notes

Variation: Add a crumb mixture on top before baking.
Frost or ice with a lemony glaze or cream cheese based frosting.

Author: Vegan Richa