Blueberry Lemon Pound Cake
Recipe Intro From feedfeed

Spring and summer berries are slowly coming into season and this is the perfect  gluten and dairy free quick bread! If you can't find blueberries, use cherries or raspberries

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


Prep time 5mins
Cook time 1hr
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  • 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.