"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"
Blueberry Lemon Pound Cake
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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
ingredients
- 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
Method
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.