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.

pound cake slices with blueberries

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.

lemon blueberry pound cake slices

Ingredients

ingredients for blueberry pound cake
lemon, flour, sugar, sunflower oil, plant milk, baking powder, blueberries

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 oven to 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.

wet ingredients in a bowl

Sift in the flour and baking powder and 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.

sift in flour

Whisk for one minute max. Don’t over-mix, or the pound cake will turn out gummy.


mix ingredients for the pound cake

In a separate medium bowl, toss the blueberries with a tablespoon of flour. This will prevent them from sinking in the cake batter.

add blueberries to the batter

Add the blueberries to the cake batter and fold them in with a spatula, then pour the batter into the prepared pan.

batter ready to be baked

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.

pound cake just taken out of the oven

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.

pound cake with lemon icing

Slice the cake with a serrated knife, and enjoy!

blueberry lemon pound cake and slices

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.

pound cake with chocolate

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.

pound cake with lemon

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.

lemon blueberry pound cake with icing

Tips

How to scale this recipe?

This recipe is easy to scale. We calculated the scaling number for you.

Pick the loaf pan size you want to use for your cake, then multiply all the ingredients in our recipe box by the scaling number in this table.

We used a 9 x 5 inches loaf pan (23cm x 12cm).

Loaf pan size in inchesScaling number
8 x 40.71
8.5 x 4.50.85
9 x 40.80
9 x 51
10 x 51.11
11 x 51.22
scaling table

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.

pound cake on a platter

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:

lemon blueberry slices of pound cake

Lemon blueberry pound cake

By: Nico Pallotta
4.75 from 24 votes
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 softmoist, 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.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American

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
  • 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 oven to 350°F or 180°C. Line your loaf pan with parchment paper.
    To a large bowl, add grated lemon zestlemon juicemilksugaroil, and vanilla seeds or extract. Whisk together.
    wet ingredients in a bowl
  • Sift in the flour and baking powder and mix with an electric or manual whisk for a few seconds until the ingredients are combined.
    mix ingredients for the pound cake
  • In a separate medium bowl, toss the blueberries with a tablespoon of flour. This will prevent them from sinking in the cake batter.
    blueberries in flour
  • Add the blueberries to the cake batter and fold them in with a spatula.
    Pour the batter into the prepared pan.
    batter ready to be baked
  • Bake the blueberry lemon pound cake at 350°F or 180°C for 50 minutes.
    Cool down in the pan for 15 minutes before moving it to a wire rack to cool down completely.
    pound cake just taken out of the oven

FOR THE LEMON ICING

  • To a small bowl, add powdered sugarlemon juicemilk, and vanilla seeds or extract.
    Stir until the sugar dissolves, and you get a smooth, pourable consistency.
    lemon glaze
  • Pour the glaze on top of the lemon blueberry pound cake.
    Slice the cake with a serrated knife, and enjoy!
    blueberry lemon pound cake and slices

Video

Blueberry Lemon Pound Cake is a colorful cake with 7 ingredients

Notes

Nutrition information is 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
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this pound cake recipe, you might also like:

[adthrive-in-post-video-player video-id=”irwSQGD6″ upload-date=”2022-10-05T07:37:17.000Z” name=”Blueberry Lemon Pound Cake.mov” description=”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.” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.75 from 24 votes (21 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

    1. Fantastic, Kie! I’m very happy you and your friends enjoyed this cake, YAY!

      Thanks for taking the time to leave a comment and a rating 🙂

      Kindest, Louise

  1. Warm greetings from a fan in Latvia! I have baked this for my husband a few times. My cake always comes out denser than yours and I think it could be due to overmixing or due to my oven. I wanted to ask you if you bake the cake with the oven fan on? Do you put it in the middle of the oven?

    1. HI Ilze,

      thanks for your message 🙂 I don’t use the fan when I bake this cake. I put it on the oven rack just below the middle one.
      If yours it’s too dense you could try adding a little more baking powder; like an extra teaspoon. Or adding 3/4 teaspoon of baking soda together with the baking powder.

      You can also try a different plant-milk. Soy milk is the heaviest. Something like almonds or oats would make a lighter cake.

      I hope this helps!
      Greetings from Italy 🙂
      Nico

  2. Bonjour, es ce que je peux remplacer l’huile par de la puree damande?Si oui combien?Merci davance.

    1. Hi Maitree,

      I can’t answer for sure as I haven’t tried, but I think so. There should be no problem adding strawberries. The only thing is, they have a little more water than blueberries, so you might need to cook the pound cake a few minutes longer (that’s just a guess).
      Nico

  3. 5 stars
    Have tried this multiple times and the last time without blueberries – it turns out perfect every time. Have shared this recipe (& youtube) link to multiple family and friends and they just cant believe that this was vegan. Thank you!

    1. Hi Salim, thanks so much for your kind words and support! We’re so happy you like the pound cake – it’s one of my favorite cakes too. Have a great weekend – cheers, Nico

  4. 5 stars
    So so good! The pound cake itself is the PERFECT texture (especially when enjoyed cold. I have found that vegan recipes don’t often get the texture right, and those that do will call for silken tofu which I don’t always have on-hand. This recipe is the best, by far.). I made it with blueberries the first time and the whole loaf was gone within 48 hours lol. I had some strawberries in the fridge so I decided to make another loaf and add those, this time (it is in the oven as I type!). The only thing I changed is I added a bit of vanilla extract to the icing, but that’s definitely a personal preference. Thank you for another stellar recipe!