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Published by: Priscilla Michele

Vegan Lemon Blueberry Bundt Cake

A soft, bright, bakery-style vegan lemon blueberry bundt cake made with fresh lemon zest, dairy-free yogurt, and juicy blueberries. Perfect for spring, summer, or any time you want a fresh, tangy dessert!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • Cake
  • 2 1/2 cups all purpose flour
  • 1 1/3 cups granulated sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 2/3 cup dairy-free milk
  • 1 tsp vanilla extract
  • 2 fresh lemons, zested and juiced
  • 1 1/2 cups blueberries
  • Glaze
  • 1 cup confectioner's sugar
  • 2 tbsp fresh lemon juice

Equipment

  • Bundt cake pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Zester or microplane
  • Cooling rack
  • Small bowl for glaze
  • Spoon or small whisk for mixing glaze

Method
 

  1. Prepare the Pan
    Preheat your oven to 350°F (175°C).
    Grease a bundt pan generously with vegan butter or non-stick spray. Lightly dust with flour and set aside.
  2. Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. Set aside.
  3. Make the Batter
    In a large bowl, mix together the oil sugar until well combined. (about 2–3 minutes).
  4. Add the non-dairy milk, lemon juice and vanilla extract. Mix until smooth.
  5. Add the dry ingredients into the wet ingredients. Mix gently until just combined — do not overmix.
  6. Fold in the blueberries, coating lightly in flour first if using fresh berries to prevent sinking.
  7. Bake the Cake
    Pour the batter evenly into your prepared bundt pan.
  8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10–15 minutes, then flip onto a wire rack and cool completely.
  10. Make the Lemon Glaze
    In a small bowl, whisk the confectioners’ sugar and lemon juice until smooth and pourable.
  11. Once the cake is completely cooled, drizzle the glaze over the top and let set.

Notes

 
  • Prevent blueberries from sinking
    Lightly toss blueberries in a small amount of flour before folding into the batter. This helps keep them evenly distributed throughout the cake.
  • Bundt pan differences matter
    Bundt pans vary in size and material, which can affect baking time. Begin checking your cake around the 45-minute mark to avoid overbaking.
  • Enhance lemon flavor
    For a more pronounced lemon taste, increase the zest slightly or add a small splash of lemon juice to the glaze.
  • Using frozen blueberries
    Add frozen blueberries directly to the batter without thawing. This helps maintain texture and prevents excess moisture.
  • Cooling is important
    Allow the cake to rest in the pan briefly before inverting, then cool completely before glazing. This ensures the structure sets properly.
  • Storage guidance
    Store the cake covered at room temperature for up to 2 days. Refrigerate for up to 5 days, or freeze slices for up to 2 months for longer storage.