This Lemon Blueberry Pound Cake is a plant-based take on a timeless classic. The burst of lemon zest and juice complements the juicy blueberries beautifully, while the tender crumb creates a melt-in-your-mouth experience. Whether you’re baking for a casual brunch or a special gathering, this treat brings brightness and comfort with every bite.
Finished with a silky lemon glaze that adds the perfect sweet-tart balance, this loaf is both refreshing and indulgent. It’s also egg-free and dairy-free, making it a wholesome option for everyone at the table. You’ll love how easy it is to prepare—just 5 minutes of mixing and you’re ready to bake.
Full Recipe:
Wet Ingredients:
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Zest of 1 medium lemon
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¼ cup lemon juice
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1 cup plant milk (soy or almond preferred)
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¾ cup sugar
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¼ cup sunflower oil (or canola oil)
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1 tablespoon vanilla extract
Dry Ingredients:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1¾ cups fresh blueberries
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1 tablespoon all-purpose flour (for coating blueberries)
Lemon Glaze:
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1 cup powdered sugar
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1 tablespoon plant milk
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
Directions:
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Preheat your oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment paper.
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In a large bowl, whisk together the lemon zest, lemon juice, plant milk, sugar, oil, and vanilla extract until well combined.
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Sift in the flour and baking powder. Whisk gently until just combined. Do not over-mix.
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In a separate bowl, toss the blueberries with 1 tablespoon of flour to prevent sinking.
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Fold the coated blueberries into the batter using a spatula.
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Pour the batter into the prepared loaf pan and level the top.
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Bake for 50 minutes or until a skewer inserted in the center (avoiding blueberries) comes out clean.
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Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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For the glaze, mix powdered sugar, lemon juice, milk, and vanilla until smooth and pourable.
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Drizzle glaze over cooled cake. Slice with a serrated knife and serve.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 212 kcal | Servings: 12 slices
A Delightfully Zesty Treat: Lemon Blueberry Pound Cake
The lemon blueberry pound cake is a delightful celebration of sweet, tart, and moist textures—an ideal fusion of fresh fruit and citrus zest in a classic loaf-style dessert. It’s a cake that checks all the boxes: easy to prepare, plant-based, vibrant in flavor, and visually stunning thanks to its deep golden crust and speckled interior filled with bursting blueberries. For those looking for a dairy-free, egg-free recipe that doesn’t sacrifice taste or texture, this cake is a top-tier choice.
The Appeal of Lemon and Blueberry Together
There’s a reason lemon and blueberry are one of the most popular combinations in baking. The juicy, slightly tart pop of fresh blueberries balances beautifully with the clean brightness of lemon zest and juice. While blueberries bring natural sweetness and moisture, the lemon cuts through with a refreshing acidity that makes each bite feel lighter. The flavor pairing is as pleasing to the palate as it is versatile, fitting for both winter tea times and summer brunches.
This cake excels in texture as well as taste. The inside is soft, fluffy, and moist, with an almost muffin-like crumb. Meanwhile, the outside bakes to a beautiful golden crust that gives each slice a light chew and structure. Whether served warm or chilled, it remains perfectly moist thanks to the balanced wet and dry ingredients. This balance ensures that the loaf doesn’t crumble or dry out, even after a few days.
Why This Recipe Stands Out
While many pound cakes are heavy or dense, this version takes a lighter, more contemporary approach. It uses plant milk and oil instead of dairy and butter, which helps the loaf stay tender and moist for days. Plus, the use of baking powder—rather than relying on eggs for lift—makes it perfect for those avoiding animal products or with dietary restrictions.
This is a fantastic go-to recipe for beginner bakers. It’s nearly foolproof as long as a few key baking practices are followed: don’t overmix the batter, coat the blueberries in flour to prevent them from sinking, and always preheat the oven. The recipe itself comes together in just about five minutes, with a baking time of around fifty minutes, meaning you can go from idea to oven in under an hour.
Perfect for All Occasions
This cake transitions effortlessly from everyday snack to show-stopping brunch centerpiece. It’s understated but elegant, which makes it perfect for gifting, entertaining, or simply enjoying with your afternoon coffee. Add a little lemon glaze on top, and it suddenly feels decadent enough for a celebration.
Because it’s a loaf-style cake, it’s easy to slice and store. Each slice holds together beautifully without crumbling, and the lemon glaze adds just the right touch of sweetness on top without overwhelming the delicate flavors inside. For holidays like Easter, Mother’s Day, or even Thanksgiving, it can play a delightful role as part of a larger dessert spread. At the same time, it’s not so sweet that it feels out of place at breakfast or as a mid-morning snack.
Tips for the Best Pound Cake Experience
To really elevate this pound cake, use fresh lemons and blueberries when possible. The aroma and flavor of freshly grated lemon zest is more vibrant than anything you’ll find pre-packaged, and it contributes greatly to the cake’s complexity. Similarly, fresh blueberries will bake into soft, jammy bursts throughout the loaf without releasing too much moisture, as frozen berries sometimes do.
Make sure to mix the batter only until the ingredients are just combined. Overmixing can result in a gummy, dense loaf because it activates the gluten in the flour. This recipe only needs about 60 seconds of mixing after the dry ingredients are added.
The lemon glaze adds more than visual appeal—it seals in moisture and gives each bite a sweet, citrusy finish. You can adjust the amount of glaze depending on how sweet or tart you want the cake to be.
Storing and Serving Suggestions
This lemon blueberry pound cake keeps well for up to five days at room temperature if wrapped or stored in a cake dome. Because of its moisture content, it remains soft and flavorful, making it ideal for make-ahead events. You can also freeze the cake—either whole or pre-sliced—for up to three months. This makes it a practical choice for meal prep or to always have a treat ready for unexpected guests.
To serve, simply let slices thaw at room temperature or microwave briefly. The cake is delicious on its own, but you can also serve it with a dollop of coconut whipped cream or dairy-free vanilla yogurt for added richness.
For a more indulgent take, consider toasting a slice lightly and serving it with a scoop of vegan ice cream. You can also double the recipe and bake it in a bundt pan for a more dramatic presentation.
Customizations and Variations
This recipe offers a perfect base for experimentation. Here are a few ideas:
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Yogurt substitution: Swap part of the milk with vegan yogurt for added creaminess and a subtle tang.
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Add nuts: Chopped almonds or walnuts can be folded into the batter for a nutty crunch.
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Gluten-free version: Use a 1-to-1 gluten-free flour blend to make it suitable for gluten-sensitive diets.
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Citrus swap: Try lime or orange zest instead of lemon for a different flavor profile.
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Berry mix: Use raspberries or blackberries instead of blueberries, or go for a mixed-berry blend.
These minor changes won’t compromise the integrity of the cake, but they allow for creativity and adaptation based on what’s in season or available in your pantry.
A Crowd-Pleaser with a Conscious Twist
What makes this pound cake particularly special is its appeal across a wide audience. It’s completely plant-based, making it ideal for vegans and vegetarians, but also attractive to those simply looking for lighter, cleaner desserts. There are no specialty ingredients or hard-to-find items, meaning anyone can make it, regardless of dietary needs or kitchen experience.
From busy parents looking for a quick treat to health-conscious eaters avoiding dairy or eggs, this cake fits right in. It proves that delicious, comforting desserts can be made with mindful ingredients—without sacrificing flavor, texture, or joy.
Conclusion
The lemon blueberry pound cake isn’t just a dessert—it’s a celebration of fresh, natural flavor and effortless baking. It stands out because it’s accessible, adaptable, and always a hit with both kids and adults. Whether you’re baking for a quiet Sunday afternoon or bringing a dish to a festive gathering, this pound cake brings brightness and flavor to the table.
Its zesty aroma, soft crumb, and subtle sweetness make it a go-to recipe you’ll find yourself making again and again. Best of all, it’s proof that plant-based baking can be every bit as satisfying—and delicious—as traditional methods. This cake is simplicity at its finest, baked with ingredients you trust and flavors you’ll love.
