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!

Blueberry Bundt Cake (Vegan Lemon Cake)

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!
5 from 5 votes
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Course: Breakfast, Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 small bundt cake
Author: Bianca Zapatka

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.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!