This Blueberry Bundt Cake is a fluffy vegan lemon cake with blueberries and a natural blueberry glaze! This recipe is quick and easy and makes the perfect simple dessert for any tea or coffee party!
I love making recipes like this. Recipes that come together quickly and are perfect for un-planned tea and coffee parties. Furthermore, this Blueberry Bundt Cake is perfect for any occasion where you may find yourself craving something sweet. It’s the perfect addition to your daily cup of tea or coffee, or just to bring with you on a picnic. I hope spring will start soon because I can’t wait to enjoy this light and fresh vegan lemon cake while sitting in the sun and listening to the birds. Do you miss the feeling of summer too? If so, this cake will definitely brighten up your day!
Easy Vegan Blueberry Bundt Cake
When I was a child I made simple fluffy lemon or chocolate cakes very often, because they’re truly so quick and easy to make, actually, it was one of the first cake recipes I learned to bake myself. This beautiful Vegan Blueberry Bundt Cake is a vegan makeover of the traditional classic lemon cake recipe we used to make at home. In fact, it’s also adapted from my fluffy Vegan Vanilla Cake which I shared a little while ago. I just changed a couple of things and added more lemon flavour plus blueberries.
Natural Blueberry Glaze
This blueberry vegan lemon cake is actually very delicious on it’s own without any kind of frosting. You can just dust it with powdered sugar, however, personally, I like making a sweet and simple blueberry glaze. I used to call it “magic glaze” because I‘m so impressed with its amazing purple color! And of course, the colour is completely natural! The blueberry glaze is made with only blueberry juice, powdered sugar and a little bit of lemon juice. Simply blend all the ingredients together and you’ll get a thick, smooth and sweet glaze which is perfect to put on top of cakes, waffles, pancakes, crêpes and more.
Use frozen or fresh blueberries
You can enjoy this Blueberry Bundt Cake in any season, because you can also use frozen blueberries instead of fresh blueberries. Luckily, here in Germany blueberries are available all year round, so this doesn’t stop me from baking with blueberries. In case you’re using frozen blueberries, remember that it’s not necessary to thaw them. Just simply toss with some starch or flour, but please do not add lemon juice or other liquids to the blueberries, try to keep them dry. Also, make sure not to add too many blueberries into the batter or they’ll start to weigh the cake down.
How to grease a bundt pan
To be honest, I’ve always had a little trouble getting a cake out of a bundt pan in the past. I still remember finding myself having more butter on my fingers than on my pan when greasing it. Since then, I’ve found that a light coating of melted butter using a brush and then dusting with flour worked the best. Another important tip, do not let your cake cool completely in the pan, because the butter will harden when cooled, so you will probably not get the cake out easily. I recommend letting the cake cool for about 10-15 minutes after you’ve removed it from the oven. Then invert it onto a wire cooling rack and let it cool for another 5-10 minutes. Now you should be able to pretty easily and cleanly remove the pan.
This Blueberry Bundt Cake is:
- Dairy-free
- Egg-free
- Easy & Quick to make
- Light
- Fluffy
- Tender
- Lemon flavored
- Loaded with juicy blueberries
- Drizzled with a sweet blueberry glaze
- The Best Vegan Lemon Cake Recipe!
Turn this recipe into cupcakes, muffins or a loaf to make a lemon pound cake
Because so many of you have asked if you can make some of my cake recipes in other pans, such as a muffin, cupcake or loaf pan, you will be be happy to know that this vegan lemon cake is one of those versatile recipes! You can also bake it in a round pan to make a simple sponge cake or layer cake, or bake it in a loaf pan, or in cupcake and muffin pans.
Please always make sure to check the baking time, because smaller cakes are cooked faster than larger sized cakes. For vegan lemon cake cupcakes or muffins, it only takes about 15-20 minutes. A round cake or loaf, however, takes about the same time as in a bundt pan. I always recommend that you do a cake test during baking so that you can check if the cake is done. To check it, simply insert a cake tester (f. ex. a large tooth pick) into the middle of the cake. When it comes out almost clean, you can remove the cake from the oven. Make a note, that baking for too long is not good either because the cake becomes dry.
If you are looking for more easy cake ideas, be sure to try my Best Vegan Chocolate Cake, fluffy Vegan Vanilla Cake, Vegan Black Forest Cake, Blueberry Crumble Cake or one of my fruity and creamy Vegan Cheesecake Recipes.
Blueberry Bundt Cake (Vegan Lemon Cake)
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
Ingredients
Vegan Lemon Cake:
- 2 1/4 cups all-purpose flour (280 g) or gluten-free flour*
- 1 tbsp cornstarch or soy flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup soft vegan butter (125 g) or margarine
- 2/3 cup sugar (130 g)
- 1 lemon juice (60 ml) and zest
- 3/4 cup non-dairy milk (180 ml)
- 2 tbsp soy yogurt or apple sauce
- 2/3 cup fresh blueberries (100 g) or frozen*
Blueberry Glaze:
- 1 cup icing sugar (120 g)
- 1/3 cup blueberries (50 g) or frozen
- 1 tsp lemon juice optional
Instructions
Vegan Lemon Cake:
- Preheat oven to 350°F (180°C).
- Brush a small 6 cup (18 cm) bundt pan with melted butter, then dust with flour.
- Squeeze a lemon into a measuring jar, then add soy yogurt and dairy-free milk (it should be approx. 240 ml total amount of liquid). Mix to combine and set aside so it curdles and becomes vegan buttermilk.
- Sift the flour and cornstarch into a large bowl. Add baking powder, baking soda and salt and mix everything together.
- In another bowl, cream margarine with sugar, vanilla extract and lemon zest using an electric hand mixer. Stop the mixer to scrape the sides using a spatula to combine all the ingredients.
- On low speed, mix in 1/2 of the flour mixture. Scrape down the sides of the bowl to incorporate. Add in the buttermilk and beat on low speed until incorporated followed by the remaining flour mixture (but please make sure not to overmix).
- Gently fold the blueberries into the batter and pour it into the prepared pan. (Please read the information in the text above, if using frozen blueberries).
- Bake for 50-60 minutes, or until a toothpick inserted into the middle of the cake comes out almost clean.
- Allow to cool for 10-15 minutes in the pan, then invert it onto a wire cooling rack to cool further 5-10 minutes. Remove the pan carefully and let cool completely.
Blueberry Glaze:
- Cook down blueberries in a pot for about 2-3 minutes. Add a little bit of water to avoid burning, stirring occasionally.
- When the blueberries are soft, strain through a sieve and collect the juice.
- Put icing sugar, 3 tablespoons of the blueberry juice and lemon juice into a mixing bowl and mix using an electric hand mixer until smooth (or mix in a blender). Please add only enough blueberry juice or icing sugar as necessary until desired consistency. It should be thick but pourable.
- Pour the glaze onto the cooled cake evenly. Refrigerate the cake for 10 minutes to allow the glaze set.
- Serve and enjoy!
Notes
- To make this cake GLUTEN-FREE, you can use a gluten-free flour blend.
- To make this cake SUGAR-FREE you can use erythritol.
- I recommend you to make the blueberry juice for the glaze yourself because store-bought blueberry juice will probably not create such an amazing color.
- Covering the cake with a piece of aluminum foil or parchment paper during baking stops it from browning too much on top. Take a note that it will probably make the baking time longer.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
It’s my first time trying eggless cake . Was so easy, soft, buttery and delicious 😋
Thank you so much! 😊
I made this recipe Vegans and Gluten free. I used the apple sauce instead of yogurt. I made it as a pound cake and topped with a lemon glaze. The texture was so moist and fluffy that my gluten free family member wanted to make sure it was in fact gluten free! Loved it! So hard to find Vegan and Gluten Free treats. Will be making again for sure!
So glad you enjoyed it! Thank you 🙂
This cake looks delicious! Could I substitute the vegan butter/margarine with coconut oil?
Yes, sure! 🙂
Hi Bianca,
I made this cake today and it is AMAZING!! So fluffy and the taste is amazing. I was thinking that I could use the recipe for the dough as a standard bundt recipe and make different combinations: chocolate chip, lemon-poppy, … . For the chocolate chip I would need to replace the lemon juice with something else, or change the proportions of the milk/yoghurt. Any idea?
Hi Linda, so glad you love this recipe! Thank you so much! 🙂 You can really get creative with the basic recipe! Feel free to add additional chocolate chips or poppy seeds. I’d not leave anything out. Alternatively, you could also check our my lemon poppy seed cake recipe. Have fun trying! 🙂
I made it two days ago, it ok, not bad nor delicious. I guess it was too much flour 2 1/4 with the amount of liquid been recommended. I had to add more milk to ease the mix.
Hi there, to be sure about the measurements, I suggest using the exact metric amounts.
Looks great!
Can you make this without apple sauce/yoghurt? any substitutes?
Hi there, the apple sauce or yogurt adds a nice moisture to the blueberry bundt cake and makes it softer (similar to an egg substitute). You could substitute pumpkin puree or mashed bananas or another creamy ingredient/ fruit puree which has a similar texture! Alternatively, you could also add a flax-egg (1 tbsp ground flaxseeds mixed into 3 tbsp hot water, then set aside to gel for 5 minutes). Or the easiest method: just add a bit more of non-dairy milk! 😀 Let me know how it turned out for you 🙂
I just loved the recipe my dear Bianca! So easy to make and so delicious. Wish I could give you as many stars as possible
So happy that you liked it, Fereshteh 🙂 Thank you so much for your feedback! You’re so sweet <3
I really loved this recipe!! Pretty soft and delicious! 🧡🧡
So happy to read that! Thank you so much 🙂
Can I half or omit the lemon altogether if I just want it blueberry without the lemon flavor?
Yes, sure! You can use more non-dairy milk instead of lemon juice 😉
I have been baking vegan cakes for years and I made this for my family today. Everyone commented that it was the best cake, flavor and texture of any cake I’ve made them! I’ve never written a review on a recipe but I had to let you know this is amazing! Thank you!
Awww thank you so much! I really appreciate it! ❤️
I have a question, please. Can I use arrowroot instead of cornstarch?
I haven’t tried it but I think it should work too 🙂 Alternatively, you could also use only flour.
I basically never comment on recipes, but I HAD to on this one, because the cake is AMAZING! I brought it to a bbq and EVERYONE raved about it (none of them are vegan). Its light, fluffy, super moist, and absolutely delicious. The berry glaze over the bundt shape is also gorgeous.
I doubled the recipe because my pan was bigger, baked for 1 hour. It came out perfectly. I didn’t have to cover the top to prevent over-browning. I used canned coconut milk for the non-dairy milk and to replace the soy yogurt/apple sauce (because I didn’t have any yogurt). I only had frozen mixed berries (raspberries, blackberries, and wild blueberries), so I tossed them with flour as suggested and it turned out great. Added a little coconut oil to the glaze on a whim, probably made a negligible different lol.
In sum, THANK YOU for this great recipe, it’s going to become a go-to for me for sure.
Awwwww, so happy to read that you liked it so much! 🙂 Thank you so much for your feedback and lovely comment!<3
Amazing cake!! Really easy to make and everybody loved it, no one noticed it was vegan. I made lemon icing instead with lemon juice, water and powdered sugar 🙂
Thank you so much
I have a 12 cup Bundt pan. Do you think this could be doubled?
I haven’t tried it yet but I think you can do it. You may increase the baking time so I recommend doing a cake test to check when the cake is done. Let me know how it turned out when you try it 🙂
Did you have any luck with the larger bundt pan? I want to make this for a family gathering so I’m hoping it worked for you!
I haven’t tried it yet but you could try to double the recipe and let me know! Also, make sure to increase the baking time and do a cake test to check when the cake is done 😉
I made this bundt with some coconut sugar and it still tasted as great as it looks!!!! Awesome recipe! So delicious
So glad that you liked it! ?
Lots of love,
Bianca <3
Yumm… it looks amazing…
Thank you! ?
Hello bianca ! I am doind the cake right now but cant see in the instructions when I am suppose to add the cornstach to the mixture? Also, is it one or two cups of floor ? In the description, it states 240g but 1 cup is 240g so I am confused :/
Thank you for your help
Hi Mel,
1 cup of flour is 125 grams, so you need 2 cups. You can sift the cornstarch along with the flour into the bowl or add it along with baking powder.
Have fun trying! ?
Thank you or your reply. The cake was so good ! I’m actually making it again today ?
Haha, that’s amazing 😀
Thank you 🙂
Made this cake and it was easy and delicious!
Thank you!?
This looks absolutely amazing! I’m a huge blueberry fan so I’ll definitely try it. I just need to find a bundt pan and I’m good to go! Thank you!
I hope you’ll find a pan soon! ?
Have fun trying this recipe!
Lots of love,
Bianca ❤️