Go Back
+ servings
Vegan blueberry bundt cake topped with blueberry glaze sitting on a cake stand.
Print Recipe
5 from 10 votes

Vegan Blueberry Lemon Cake

This Vegan Lemon Blueberry Bundt Cake combines two iconic flavors into one simple yet show-stopping bundt cake! The cake crumb has an intense lemon flavor with tons of sweet blueberries mixed throughout and topped with a simple blueberry glaze. It's summertime in every bite!
Prep Time20 minutes
Cook Time50 minutes
Cool1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 12 slices
Calories: 421kcal
Author: Alison Corey

Ingredients

Lemon Blueberry Cake

  • 1 cup unsweetened dairy-free milk
  • cup plain vegan yogurt
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup vegan butter at room temerature
  • 1 ¾ cup organic cane sugar
  • 1 ½ cups blueberries fresh or frozen

Blueberry Glaze

Instructions

  • Preheat the oven to 350° Fahrenheit, and grease a 10-inch bundt cake pan.
  • Whisk together the dairy-free milk, vegan yogurt, lemon juice, and lemon extract in a small mixing bowl.
  • Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
  • In a separate bowl or stand mixer with the paddle attachment, beat together the room-temperature vegan butter and sugar until light and fluffy, about 1-2 minutes.
  • On low speed, slowly add the milk mixture, adding a small amount at a time until it is completely incorporated.
  • Add a third of the flour mixture, beating on high speed. Continue to add the flour until it has all been incorporated.
  • Gently fold the blueberries into the batter with a spatula.
  • Add the batter to the bundt cake pan, smoothing out the top so that is even.
  • Bake on the center rack of the oven for about 50 minutes or until golden brown on top and a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool completely in the pan. Use a butter knife to loosen the cake from the sides of the pan.

For the Blueberry Glaze

  • While the cake is cooling, prepare the glaze. Add the blueberries to a small saucepan over medium heat. Use a potato masher to crush the berries, and stir until all of the juices have been released.
  • Place a mesh sieve over a bowl. Transfer the blueberry mixture to the sieve. Using a spatula, allow the puree to pass through the sieve while separating the skins. Refrigerate the blueberry puree to allow it to cool.
  • Sift one cup of powdered sugar into a medium bowl.
  • Add 1-2 tablespoons of the blueberry puree and whisk together to form a paste.
  • Add one tablespoon of lemon juice at a time until a smooth consistency forms.

Putting it Together

  • When the cake is completely cool, turn the cake pan upside down onto a cake stand and carefully allow the cake to release.
  • Pour the blueberry glaze over the top. Allow the glaze to harden a bit before cutting and serving.

Video

Notes

Tips for Making Vegan Lemon Blueberry Cake
  • Greasing and flouring the bundt cake pan is crucial to ensure the cake releases easily after baking. Use a pastry brush to evenly coat the entire surface of the pan with melted vegan butter or oil. Then dust the pan with flour, tapping out any excess. This step helps prevent the cake from sticking to the pan.
  • Bring your vegan butter, non-dairy milk, and other ingredients to room temperature before starting the recipe. This allows for better incorporation of elements and promotes even baking.
  • Once the cake has cooled completely, add a glaze. Applying the glaze while the cake is warm can cause it to become too runny and melt.
  • Store in the refrigerator in an airtight container for up to 3 days in the refrigerator.
  • Freeze for 2-3 months. 
 

Nutrition

Calories: 421kcal | Carbohydrates: 74g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 329mg | Potassium: 70mg | Fiber: 2g | Sugar: 47g | Vitamin A: 736IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg