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Sliced lemon blueberry Bundt cake on platter with a few pieces removed

Lemon Blueberry Bundt Cake

Print Recipe
This lemon blueberry bundt cake is super moist, dotted with juicy berries, full of bright lemon flavour, and easy to make. Perfect for summer!
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10 servings
Calories 548
Author Jessica Hylton

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.

Nutrition

Calories: 548kcal | Carbohydrates: 100g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 631mg | Potassium: 153mg | Fiber: 2g | Sugar: 60g | Vitamin A: 831IU | Vitamin C: 10mg | Calcium: 167mg | Iron: 3mg