Blueberry Lemon Pound Cake

"Blueberry lemon pound cake 💙 🍋✨Gluten and dairy free and bursting with juicy flavours 😝 Just 20 mins to prep, no fuss and absolutely delicious as is, or toasted and spread with nut butter. I’m not a massive cake person but for some reason I LOVE loaf cakes, what about you? Had a fun week last week hanging with friends, but super excited to be back in the kitchen👩🏼‍🍳my happy place☺️Hope you’re having a fab end to your week xoxoxo"

A Note from Feedfeed

Spring and summer berries are now in season and this Blueberry Lemon Pound Cake is the perfect gluten and dairy-free quick bread! If you can't find blueberries, use cherries or raspberries

Check out our Breakfast Pastries & Baked Goods feed for tons of quick bread recipes from our amazing #feedfeed community members. 

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  • Recipe Card
Prep time 5mins
Cook time 1hr

Recipe Card


  • 3/4 cup almond milk
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons vegetable oil
  • 1/2 lemon, zested and juiced
  • 1/2 cup non-dairy yogurt
  • 2 cup all-purpose gluten free flour
  • 1/4 teaspoon xanthum gum
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries


  • Step 1

    Preheat oven to 350F and line a loaf tin.

  • Step 2

    Mix all wet ingredients together in a bowl until smooth

  • Step 3

    In another bowl, add all dry ingredients apart from blueberries. Stir to combine, then add to the wet ingredients and mix to form a smooth batter.

  • Step 4

    Fold through 3/4 cup blueberries, saving the rest. Fill loaf tin with batter and sprinkle blueberries on top.

  • Step 5

    Bake for 60 mins, until golden and a toothpick comes out clean. Cool completely before slicing.