This lemon blueberry pound cake is a quick and easy recipe you can put together in 5 minutes with a few simple ingredients.
This recipe is soft, moist, and packed with lemon flavor and loads of blueberries. Top it with our finger-licking good lemon glaze to make it a guaranteed crowd-pleaser.
Table of Contents
- Ingredients
- Instructions
- Variations
- Storage
- Tips
- Questions
- More easy desserts
- Lemon blueberry pound cake Recipe
Check out our best plant-based dessert recipes!
Soft, moist, and juicy, this lemon blueberry pound cake is perfect for any occasion. Serve it for breakfast, brunch, snack, or dessert after lunch or dinner.
The texture of this pound cake is out of this world. The crumb is perfectly soft and moist; the blueberries get melty and juicy as they bake and are irresistible.
The flavor of the crumb is light and lemony with notes of vanilla, and you can clearly taste the blueberries.
The icing, or glaze, is sweet yet refreshing and light, thanks to the lemon juice.
Best of all, you can make this cake with simple ingredients you probably already have in your pantry. Also, this recipe does not contain eggs.
You can whip it up in literally 5 minutes, and it takes about 50 to bake in the oven.
Ingredients
Lemon
We use lemon juice and lemon zest to add a pleasant citrus aroma.
Blueberries
We prefer to use fresh blueberries. Frozen berries are okay but not great. If you use frozen ones, add them to the batter straight out of the freezer.
Milk
Any plant milk or dairy milk works for this recipe. We use soy milk or almond milk.
Sugar
Any sugar works for this lemon blueberry pound cake recipe. We use white sugar.
You can add a pinch of salt if you like, although that’s not necessary.
Oil
Any vegetable oil with a neutral flavor works for this recipe. We use either canola oil or sunflower oil. You can substitute butter or dairy-free butter for the oil if you prefer. In this case, multiply our oil amount by 1.25.
Flour
Most flours work for this pound cake recipe. We use all-purpose flour. To make the cake more wholesome, you can use half all-purpose and half whole wheat flour.
To make it gluten-free, use a 1-to-1 gluten-free baking flour.
Baking powder
Baking powder is necessary to make the cake light and help it rise. Make sure your baking powder is not too old and hasn’t been open for too long, or it might not work.
Vanilla
This is optional; we like to add a mild vanilla aroma because it goes well with lemon and blueberries. You can use the seeds in a vanilla pod or vanilla extract.
Lemon icing
We make our finger-licking good lemon glaze with icing sugar, milk (we use soy milk), lemon juice, and vanilla extract.
Equipment
- Loaf pan 9 x 5 inches (23cm x 12cm). If you don’t have this size, see the chapter “How to scale this recipe” below.
- Electric hand mixer/beater/whisk or a hand whisk.
Instructions
Preheat the ovento 350°F or 180°C. Line your loaf pan with parchment paper.
To a large bowl, add grated lemon zest, lemon juice, milk, sugar, oil, and vanilla seeds or extract. Whisk together.
Sift in theflourandbakingpowderand mix with an electric or manual whisk for a few seconds until the ingredients are combined.
Tip: start whisking at low speed so that the dry ingredients don’t spill out of the bowl. Then scrape down the sides of the bowl and whisk for a few more minutes at medium speed. You can also use a stand mixer with the whisk attachment.
Whisk for one minute max. Don’t over-mix, or the pound cake will turn out gummy.
In a separate medium bowl, toss the blueberries with a tablespoon of flour. This will prevent them from sinking in the cake batter.
Add the blueberries to the cake batter and fold them in with a spatula, then pour the batter into the prepared pan.
Bake the blueberry lemon pound cake at 350°F or 180°C for 50 minutes, then take it out of the oven and let cool down in the pan for 15 minutes before moving it to a wire rack to cool down completely.
Tip:Insert a skewer in the center of the cake, trying not to hit the blueberries. If it comes out dry, the cake is cooked. If it comes out wet, cook for a few more minutes.
For the lemon Icing
To a small bowl, add powdered sugar, lemon juice, milk, and vanilla seeds or extract.
Stir until the sugar dissolves, and you get a smooth, pourable consistency. Pour the glaze on top of the lemon blueberry pound cake.
Slice the cake with a serrated knife, and enjoy!
Variations
Vegan chocolate pound cake
An easy, rich, moist pound cake full of chocolate flavor and a light orange aroma. Delicious as a snack, breakfast, or as an easy dessert.
Check out our chocolate pound cake recipe.
Lemon and yogurt pound cake
If you don’t have blueberries, make this delicious lemon and yogurt pound cake instead. We combine dairy-free or greek yogurt and lemon zest to make a moist, soft, and nutritious cake.
Check out our lemon and yogurt pound cake recipe.
Storage
Store the lemon blueberry pound cake at room temperature, best if covered in a cake dome or plastic wrap. This way, it will stay moist for 4 to 5 days.
You can freeze it for up to three months. In this case, we recommend freezing it already sliced, so you can thaw the portion you want to eat when you feel like it.
Thaw in the refrigerator or microwave for a few seconds at a time.
Tips
How to scale this recipe?
This recipe iseasy to scale.We calculated thescaling numberfor you.
Pick theloaf pan sizeyou want to use for your cake, thenmultiply all the ingredientsin our recipe boxby the scaling numberin this table.
We used a 9 x 5 inches loaf pan (23cm x 12cm).
| Loaf pan size in inches | Scaling number |
|---|---|
| 8 x 4 | 0.71 |
| 8.5 x 4.5 | 0.85 |
| 9 x 4 | 0.80 |
| 9 x 5 | 1 |
| 10 x 5 | 1.11 |
| 11 x 5 | 1.22 |
Don’t overmix it
We can’t stress this enough. Over-mixing will make your pound cake gummy and heavy. This happens because while mixing, you will activate the gluten in the flour, which will ruin your cake.
Add the baking powder last.
To ensure your lemon blueberry pound cake gets nice and tall, add the baking powder last, then bake soon after. That’s why it’s essential always to preheat the oven.
Once you add the baking powder and mix it with the wet ingredients, it will start its chemical reaction. You want as much of this reaction to happen in the oven so that your cake will rise and be light and fluffy.
Let it cool down
A cooled-down pound cake has a better texture and flavor. This cake is excellent 2 to 3 hours after it has baked, and even better the day after.
Questions
Can I use frozen blueberries?
Yes, you can. But fresh ones keep a better shape and are less messy once you bake them.
Can I make muffins with this batter?
Yes. This recipe is suitable for making little lemon blueberry muffins.
Can I make this gluten-free?
Yes. Use a 1-to-1 gluten-free flour mixture.
How do I know if my pound cake is cooked?
Insert a wooden skewer or a toothpick into the core of it. If the skewer comes out clean, then the cake is ready. If it’s wet, cook for a few more minutes and repeat the skewer test.
Can I use a bundt pan?
Yes, you can use a 9-inch bundt pan.
Can I use a cake pan or spring form pan?
Yes, you can use a springform pan or cake pan with a diameter of 8.5 to 9 inches or 21 cm to 23cm.
More easy desserts
If you love light and easy desserts that are weekday-friendly, take a look at these sweet treats:
- Pear cake with tender pieces of pear inside
- Easy Apple cake packed with fresh apple pieces
- Blueberry cake with lemon, only 8 ingredients and 5 minutes prep time!
- Baked apples with nuts and cinnamon sugar
- 30-minute baked pears with walnuts and maple syrup
- Zucchini bread with freshly grated zucchini and chocolate chips
- Sweet potato muffins with easy microwave sweet potato
- Carrot cake: an egg-free and holiday-friendly cake with raisins and cinnamon
- Vegan Apple Cake
- Baked apples
- Baked Pears
- Vegan Zucchini Bread
- Zucchini Muffins
- Sweet Potato Muffins
- Vegan Carrot Cake
- Vegan Lemon Cake
Lemon blueberry pound cake
By: Nico Pallotta
4.75 from 24 votes
Thislemonblueberrypoundcakeis a quick and easy recipe you can put together in5 minuteswitha few simple ingredients.
This recipe issoft,moist, and packed with lemon flavor andloads of blueberries. Top it with our finger-licking goodlemon glazeto make it a guaranteed crowd-pleaser.
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Pin Print
Equipment
Loaf pan 9 x 5 inches(23cm x 12cm). If you don't have this size, see the chapter "How to scale this recipe" above.
Electric hand mixer/beater/whisk or a hand whisk.
Ingredients
WET INGREDIENTS
- 1 medium lemon grated zest + ¼ cup lemon juice
- 1 cup milk we use soy milk
- ¾ cup sugar
- ¼ cup canola oil or sunflower oil
- 1 tablespoon vanilla extract or beans of one vanilla pod
DRY INGREDIENTS
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1¾ cups (9 ounces) blueberries + 1 tbsp all-purpose flour
LEMON GLAZE
- 1 cup powdered sugar
- 1 tablespoon milk we use soy milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat the ovento 350°F or 180°C. Line yourloaf panwith parchment paper.
To a large bowl, addgrated lemon zest,lemon juice,milk,sugar,oil, andvanillaseeds or extract. Whisk together.
Sift in theflourandbakingpowderand mix with anelectric or manual whiskfor a few seconds until the ingredients are combined.
In a separate medium bowl,toss the blueberrieswith a tablespoon offlour. This will prevent them from sinking in the cake batter.
Add theblueberriesto thecake batterand fold them in with a spatula.
Pour the batter into the prepared pan.
Bakethe blueberry lemon pound cakeat350°For 180°C for50 minutes.
Cool down in the pan for 15 minutesbefore moving it to awire rack to cool down completely.
FOR THE LEMON ICING
To a small bowl, addpowdered sugar,lemonjuice,milk, andvanilla seeds or extract.
Stir until the sugar dissolves, and you get a smooth, pourable consistency.
Pour the glaze on top of the lemon blueberry pound cake.
Slice the cake with a serrated knife, and enjoy!
Video
Blueberry Lemon Pound Cake is a colorful cake with 7 ingredients
Notes
Nutrition informationis an estimate for 1 slice of lemon blueberry pound cake out of 12 slices, with the lemon glaze.
Nutrition
Calories: 212kcal, Carbohydrates: 38g, Protein: 3g, Fat: 5g, Saturated Fat: 0.4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 182mg, Dietary Fiber: 1g, Sugar: 20g, Vitamin A: 58IU, Vitamin B6: 0.04mg, Vitamin C: 7mg, Vitamin E: 1mg, Vitamin K: 7µg, Calcium: 77mg, Folate: 41µg, Iron: 1mg, Manganese: 0.2mg, Magnesium: 11mg, Zinc: 0.2mg
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If you liked this pound cake recipe, you might also like:
- 40 Vegan Desserts
- 30 Vegan Brunch Recipes
- 30 Vegan Breakfast Ideas
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This recipe is soft, moist, and packed with lemon flavor and loads of blueberries. Top it with our finger-licking good lemon glaze to make it a guaranteed crowd-pleaser.” player-type=”default” override-embed=”default”]
Categorized as:
Breakfast, Desserts, Recipes
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
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