Lemon Blueberry Bundt Cake
Summer parties call for a beautiful dessert, and this lemon blueberry bundt cake couldn’t be more perfect! It’s super moist, dotted with juicy berries, full of bright lemon flavour, and oh-so-easy to make!
This lemon blueberry bundt cake is like a slice of sunshine on a plate. The tangy lemon and sweet blueberries complement each other perfectly (as seen in my Lemon Blueberry Bread too!), and it’s every bit as moist as you expect a Bundt cake to be—despite being vegan! It would be perfect for outdoor baby showers and Mother’s Day brunches alongside Vegan Quiche Muffins and Vegan Cranberry “Goat Cheese” Crostini, but it’s also easy enough to whip up as a sweet treat to enjoy with your family on a warm summer evening!
Why This Lemon Blueberry Bundt Cake Is the Perfect Summer Dessert
With its vibrant flavour and beautiful presentation, this cake is sure to impress for any summertime occasion.
- Easy to make. When the weather’s warm and the sun is shining, I don’t want to spend all day baking in the kitchen! This lemon blueberry bundt cake is simple to make and requires minimal prep, leaving you more time to enjoy outside.
- Seasonal ingredients. Blueberries are at their peak during the summer months, which means you can often find good deals on them or, even better, pick up some locally grown berries at the farmers’ market. And while lemons are technically a winter fruit, their flavour and colour are naturally summery. (Good thing we can buy them year-round!)
- Light and fruity. Unlike heavy and decadent desserts like chocolate cake or cheesecake, this lemon blueberry bundt cake is light and won’t leave you feeling like you need a nap afterwards. This is exactly what I want in a summer dessert! (For more lemony treats, try my Vegan Lemon Loaf and Easy Vegan Lemon Bars.)
Notes on Ingredients
Here are some helpful tips to keep in mind when selecting the ingredients for this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cake:
- All-purpose flour – Or use a cup-for-cup gluten-free flour blend. You’ll also need some additional flour to coat the blueberries and keep them from sinking in the batter.
- Granulated sugar
- Baking powder and baking soda
- Salt
- Almond milk – Or any non-dairy milk that’s unflavoured.
- Vegan butter – I love to use my homemade Vegan Butter.
- Unsweetened applesauce – Acts as a binder and adds moisture.
- Lemon – You’ll need both lemon zest and juice for this lemon blueberry Bundt cake.
- Vanilla extract – Adds warmth and depth to the flavour. Use pure vanilla extract, not imitation.
- Fresh blueberries – When blueberries aren’t in season, you can use frozen berries. Don’t thaw them first.
For the Lemon Glaze:
- Powdered Sugar
- Lemon – Again, both the zest and the juice.
How to Make Lemon Blueberry Bundt Cake
Here’s a visual guide to the steps involved in making this lemon blueberry Bundt cake.
- Prepare. Preheat your oven to 350°F and grease a Bundt pan, then dust it with flour. Tap out the excess.
- Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Mix the wet ingredients. In a medium bowl, whisk the almond milk, melted vegan butter, applesauce, lemon juice, zest, and vanilla extract.
- Finish the batter. Pour the wet ingredients into the dry ingredients and stir gently to combine. Toss the blueberries with a tablespoon of flour, then fold these into the batter.
- Bake. Pour the batter into the Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the pan, then turn the cake out onto a wire rack to finish cooling.
- Glaze. Whisk the glaze ingredients in a bowl, then drizzle the mixture over the cake. Let the glaze set for 15 minutes, then slice and serve.
Tips and Variations
- Don’t overmix the batter. We want a light, delicate crumb; if you mix too vigorously, the cake will be dense instead.
- Add poppy seeds. If you love your lemon with poppy seeds (like my Vegan Lemon Poppyseed Muffins), you can add them to the batter or the glaze.
- Make it nutty. After glazing the cake, sprinkle sliced almonds over the top. Almonds make a divine pairing with both lemon and blueberry!
- Use Meyer lemon. When they’re in season, Meyer lemons will give your lemon blueberry Bundt cake a slightly different flavour, with a hint of tangerine.
Serving Suggestions
You really don’t need to add anything else to this cake for serving, but a dollop of Coconut Whipped Cream is always delicious. Or pair the slices with some additional fresh blueberries, a spoonful of blueberry jam, Vegan Lemon Curd, and/or a sprig of fresh mint for garnish.
How to Store
- Room temperature: The lemon blueberry Bundt cake can be stored at room temperature for up to 3 days, either wrapped in plastic or in an airtight container.
- Refrigerator: For longer storage, the cake can be kept in the refrigerator for up to 5 days. Note that it’s more likely to get dry this way, even though it will last longer. Be sure to wrap it tightly.
- Freezer: If you want to save the cake for later, it can also be frozen for up to 2 months. Wrap slices individually and place them in a freezer-safe bag or airtight container before storing them in the freezer.
More Vegan Cake Recipes
Enjoy friends! If you make this lemon blueberry bundt cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Lemon Blueberry Bundt Cake
Ingredients
For the Cake:
- 3 cups all-purpose flour, 375 g
- 1 ¼ cups granulated sugar, 250 g
- 1 tablespoon baking powder, 12 g
- 1 teaspoon baking soda, 5 g
- ½ teaspoon salt, 3 g
- 1 cup almond milk, or any plant-based milk – 240 ml
- ¾ cup vegan butter, melted – 180 g
- ½ cup unsweetened applesauce, 120 g
- ¼ cup fresh lemon juice, from about 1 large lemon – 60 ml
- 2 tablespoons lemon zest, from about 1 large lemon
- 1 teaspoon vanilla extract, 5 ml
- 1 ½ cups fresh blueberries, or frozen, do not thaw – 225 g
- 1 tablespoon flour, for coating blueberries – 8 g
For the Lemon Glaze:
- 1 ½ cups powdered sugar, 180 g
- 3 tablespoons fresh lemon juice, 45 ml
- 1 teaspoon lemon zest, 2 g
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly and dust lightly with flour.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine almond milk, melted vegan butter, applesauce, lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
- Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing.
- In a small bowl, toss fresh or frozen (unthawed) blueberries with 1 tablespoon of flour. Gently fold into batter.
- Pour batter into the prepared Bundt pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glaze the Cake:
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust with a bit more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
- Drizzle glaze evenly over the cooled cake. Allow glaze to set for at least 15 minutes before serving.
Notes
- Room temperature: The lemon blueberry Bundt cake can be stored at room temperature for up to 3 days, either wrapped in plastic or in an airtight container.
- Refrigerator: For longer storage, the cake can be kept in the refrigerator for up to 5 days. Note that it’s more likely to get dry this way, even though it will last longer. Be sure to wrap it tightly.
- Freezer: If you want to save the cake for later, it can also be frozen for up to 2 months. Wrap slices individually and place them in a freezer-safe bag or airtight container before storing them in the freezer.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Can you use a different pan? I don’t have a Bundt pan or anything similar
Hi Linda,
Yes! You can use a 9×13 or 2 9″ inch pans. Please know I haven’t tested the time for these but check the 9×13 around the 30-35 minute make and the same with the 9″ pans. Hope that helps!
Can I use fresh buttermilk from my butter making
Hi J.M. – I don’t eat dairy so I haven’t been able to try this with fresh buttermilk (I don’t know the consistency, etc.) but if you do please let me know!!
This is bookmarked and will be used often! I made it for Mother’s Day and it was a HIT! So easy and so delicious! I added the fresh lemon juice and zest to the cake (by accident) so I added jar-lemon juice for the icing. Worked out great!
I’m a new follower and look forward to trying more of your recipes.
Hi Mimi,
What great news! I’m so so happy to hear that you loved this recipe. Excited for you to try out all of the others!