Blueberry Pound Cake (Blueberry Bread)

This easy blueberry pound cake is soft, moist, and bursting with jammy blueberries and zesty lemon — perfect for breakfast, brunch, or a cozy afternoon treat.

For more quick breads try our chocolate banana bread, egg-free banana bread, and zucchini banana bread.

This blueberry pound cake is everything we love in a simple, homey bake — soft, moist, and packed with gooey blueberries that turn wonderfully jammy in the oven. Louise and I first made it on a quiet Sunday morning, and it’s been a brunch favorite ever since.

It’s the kind of cake that works for any moment — lazy weekend breakfast, an afternoon pick-me-up with tea, or even a cozy dessert after dinner. The crumb? Tender and melt-in-your-mouth, like our go-to blueberry muffins, but with a denser, buttery bite you expect from a good blueberry loaf cake.

Every slice is bursting with fresh blueberries and a hint of lemon that brightens the whole thing. And let’s talk about that lemon glaze — sweet, tangy, and so refreshing we’ve drizzled it on everything from lemon muffins to pancakes.

No eggs, no butter, no fuss. Just a plant-based blueberry bread that’s quick to make, freezer-friendly, and made with pantry staples. Whether you call it a blueberry quick bread or a healthy blueberry pound cake, one thing’s for sure — it’s a keeper.

5 minutes to prep. 50 in the oven. Let’s get baking! 💛🫐🍋

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Lemon – Use both the zest and juice for bright citrus flavor and aroma; orange or lime can be used for a twist, but zest is key.
• Blueberries – Fresh is best, but frozen work too if added straight from the freezer; you can also use raspberries, strawberries, or rehydrated dried blueberries.
• Milk – Any plant-based or dairy milk works; we prefer soy or almond milk, but oat, rice, or cashew milk are great too.
• Sugar – White sugar is our go-to, but any granulated sugar works; coconut sugar, brown sugar, or even maple syrup (with reduced milk) are good options — always add a pinch of salt to balance the sweetness.
• Oil – Use a neutral oil like olive oil (healthiest), canola or sunflower for a soft crumb; substitute with melted butter, dairy-free butter (1.25x), or applesauce for an oil-free version.
• Flour – All-purpose flour is ideal; use half whole wheat for a heartier texture or a 1:1 gluten-free blend with xanthan gum for a gluten-free option.
• Baking Powder – Essential for rise and lightness; if you’re out, use ¼ tsp baking soda + ½ tsp lemon juice or vinegar per teaspoon.
• Vanilla (optional) – Adds warmth and aroma; you can substitute almond or maple extract, or skip it for a more citrus-forward profile.
• Quick Lemon Glaze – Made with powdered sugar, lemon juice, a splash of any milk, and vanilla extract; swap with orange or berry juice for a flavor variation.

Which pan size? We recommend using an 8 x 4-inch (20 x 10 cm) loaf pan — it’s tall and narrow, which gives the blueberry pound cake a beautifully domed top, just like you see in our photos. It’s our go-to pan for the prettiest presentation!

If you don’t have that size, no worries. You can also use an 8.5 x 4.5-inch (21.5 x 11.5 cm) or a 9 x 5-inch (23 x 12.5 cm) loaf pan. Just keep in mind that the larger the pan, the flatter and wider the cake will be, and you may need to slightly reduce the baking time.

1. Prep the oven and loaf pan: Preheat your oven to 350°F (180°C). Line a 9×5-inch (23×12 cm) loaf pan with parchment paper and set it aside. This makes it easy to lift the cake out later — no sticking!

2. Mix the wet ingredients: In a large mixing bowl, combine the grated lemon zest, lemon juice, milk, sugar, oil, and vanilla extract. Whisk everything together until smooth and well combined.

3. Add the dry ingredients: Sift in the flour and baking powder directly into the wet mixture. Start whisking slowly — this helps prevent flour from puffing everywhere. Scrape down the sides of the bowl, then whisk again on medium speed until the batter is just combined.

4. Add the Blueberries: In a separate small bowl, toss the blueberries with a tablespoon of flour. This simple step keeps them from sinking to the bottom of your cake while baking. Gently fold the flour-coated blueberries into the batter using a spatula. Pour the batter into your prepared loaf pan and smooth out the top.

5. Bake the cake: Bake in the center of the oven for about 50 minutes. Check for doneness by inserting a toothpick or skewer into the center — just try to avoid a blueberry. If it comes out clean or with just a few crumbs, the cake is ready. If it’s wet, bake for a few more minutes and check again.

Once done, remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully lift it out and transfer it to a wire rack to cool completely.

6. Make the Lemon Glaze: In a small bowl, stir together powdered sugar, lemon juice, a splash of plant milk, and a bit of vanilla extract until smooth and pourable. When the cake is completely cool, drizzle the glaze over the top. Let it set for a few minutes before slicing. Use a serrated knife for cleaner slices — and enjoy every juicy, citrusy bite!