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.