Blueberry Lemon Crumble Pound Cake
your cup of coffee’s bestfriend
This lemon blueberry pound cake makes for a lovely summer brunch or anytime cake. It has a tender, soft and gooey texture with a delicate crumb on top. The flavor of this vegan pound cake is light, bright and sweet! Drizzled on top with a blueberry coconut butter frosting!
Youâ€™ll need one large juicy lemon for this recipe and Bob’s Red Mill 1:1 Gluten-free flour blend. You may substitute regular flour or whole wheat flour for this recipe as they are interchangeable and the recipe will turn out the same!
What you’ll need to make Vegan and Gluten-free Lemon Blueberry Pound Cake
The list looks longer than most of my recipes, but you will need all of the below to make this delicious and gooey pound cake! I recommend fresh lemon juice rather than store bought. Fresh doesn’t have any added preservatives and it adds a much more natural and zesty flavor!
- Almond milk
- Coconut Sugar – may any other solid sweetener. The coconut sugar is brown, which in return made this pound cake darker than most, so if you want a white pound cake, then I would recommend using a white sweetener such as white sugar, pure-cane, monk fruit etc.
- Vegan Butter
- Vanilla Extract
- Lemon Juice
- Apple Sauce
- Bob’s Red Mill 1:1 Gluten-free flour
- Baking soda and baking powder
For the Crumble
- Coconut Butter
- Coconut sugar
- Gluten-free Flour
How to make gluten-free lemon blueberry pound cake
To make this sweet and moist blueberry lemon pound cake is really a simple and easy process!
To start, you will want to always preheat your oven and prepare your loaf pan. I lined my loaf pan with parchment paper and I also sprayed it with non-stick spray so that it would not stick to any surfaces.
In a large bowl, you will combine the almond milk, coconut sugar, melted vegan butter, vanilla extract, lemon juice and apple sauce and whisk until well incorporated.
Then, you will add in the gluten-free flour, baking soda, baking powder, and salt and using a spatula, fold until the ingredients are well combined.
You will fold in the blueberries last and then pour batter into prepared loaf pan and spread until even and smooth. Then, sprinkle with additional blueberries.
In the same bowl, you will prepare the crumble that goes on top by combining melted butter, coconut sugar, salt and gluten-free flour. Mix until a crumble forms and using your hands pour on top of the loaf. Press down slightly but firmly so the crumble indents into the batter.
Bake in the oven at 350F for 60 minutes. Remove and allow to cool completely before removing from loaf pan.
To make the icing that goes on top, simply melt coconut butter and frozen blueberries in a small sauce pan over medium-low heat. Once the butter has melted, remove from heat and add in powdered sugar and almond milk and whisk until a thick frosting forms.
Pour this frosting over the loaf pan and enjoy!