Vegan Blueberry-Lemon Bundt Cake is a lovely Bundt that is totally vegan. A perfect summer cake to make with juicy, in-season blueberries. Sub in strawberries or raspberries if you can't find blueberries.
I’ve been thinking about how much baking I do with blueberries in the summer months. It’s not quite summer and there aren’t any sweet blueberries yet to bake with. That doesn’t stop me from craving blueberry sweetness.
I had to cave in to my cravings and buy some frozen blueberries to make this bundt and I’m happy I did. My neighbors are once again 1/2 vegan (1/2 the family is, 1/2 isn’t). Their diet change inspires me to to bake a little differently more often. I’m always very satisfied with the results of my vegan baking experiments. I never miss the eggs or the dairy products. I’ve been trying to cut back on dairy in my diet and it’s been a challenge since I’m a cheese lover (anyone else love cheese as much as I do? Raise your hand HIGH!).
This beautiful Blueberry-Lemon Bundt Cake is a vegan idea for my month of bundt baking. If you aren’t cutting back on dairy or are vegan, you could use real buttermilk and use 2 eggs instead of the flaxmeal mixture.
If you’re not familiar with baking vegan, you may assume that this is a dry cake. I know. I used to also think it’s impossible to bake a moist cake without eggs, butter, and regular dairy products. This cake is moist. Very moist and delightful. Delightful enough to want to bake all summer long with your fresh berries or any time throughout the year.
Some other blueberry recipes:
Vegan Blueberry-Lemon Bundt Cake
Ingredients
- 3 cups all-purpose white flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup margarine I used Earth Balance
- 1 1/2 cups raw sugar
- juice and zest of one lemon
- 3 tbsp flaxmeal mixed with 9 tbsp water
- 1 cup buttermilk I used almond milk mixed with one tsp white vinegar. let it sit for a few minutes and you have vegan buttermilk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees.
- Grease and flour your bundt pan (regular 12 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- In large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream margarine with sugar. Mix in the lemon juice and lemon rind. Slowly add the flaxmeal mixture. Mix on medium speed until combined. Stop the mixer to scrape the sides of the bowl with spatula to combine all the ingredients.
- On low speed, mix in 1/2 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. Scrape down the sides of the bowl to incorporate.
- Gently fold the blueberries into the batter.
- Pour the batter into prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
- Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.
Paula says
Another delicious looking bundt. Been seeing a lot of blueberry recipes of late and this and the others are making me wish I had a bushel full of them.
Emily says
oh I love it. Blueberries make me happy and I cannot wait for them to be truly in season. I would love a slice of this cake.
Rachel @ Baked by Rachel says
It turned out perfect! I need to pull out my bundt pan that's collecting dust and try one someday again.
Sihi says
Love it! Its making me wish I had a slice if this cake in front of me. Yum!
Best,
Sihi
A Thought For Food says
I have an idea... I'll cut a slice, hand it to you, and then I'll take the rest of the bundt cake 😉
Savoring Italy says
lol! you silly boy.
Baker Street says
Great recipe, Lora! This would make for a fantastic addition to your blog hop! 🙂
simple baking says
Lora this is beautiful! I love adding berries to me bakes too :D.
WoWGamer says
Never tried doing a bundt with blueberry and lemon. Will definitely try this one, it does look tasty!
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Carolyn says
I have a huge bag of frozen blueberries from BJ's...sometimes they are easier to work with than fresh! Love this cake.
Carolyn says
I have a huge bag of frozen blueberries from BJ's...sometimes they are easier to work with than fresh! Love this cake.
Viviane Bauquet Farre says
Deliciously frosted with powedered sugar. Really lovely appearance and presentation here. And vegan to boot! Brava!
Jane says
Oh, lovely! No, you just can't beat a beautiful blueberry bundt cake. No one turns a cake like this down.
Priya says
Wat a fabulous and beautiful blueberry cake, wish to have a slice anytime.
Gabriela Steve says
Looks perfect! Can't wait to try out the recipe:)
RavieNomNoms says
Great cake!!!
Steph says
Sounds so light and refreshing! Perfect for summer!
Lizzy says
I'm raising my hand!!! Your cake looks fabulous...the blueberry lemon combo is hard to beat! Have a lovely long weekend~xo
Nidhi says
Thanks for the absolutely beautiful recipe Lora 🙂
I have to bake this one today itself..
One doubt though.. what should be the consistency of the batter. Would really appreciate if you could share some information about the consistency of the batter and if possible, few pictures too 🙂
Amy says
This sounds delicious Laura! I love that it is vegan, and it is so beautiful! Blueberries and citrus are so delicious together :)!
Maureen @ Orgasmic Chef says
This looks so good. I was going to try this with Donna Hay's lemon cake where she tips it out hot and then drizzles barely mixed sugar and lemon juice and lets the hot cake melt the sugar into a crunchy glaze. I love your idea of the blueberries in it!
I keep saying I want to try it but my lazy bones haven't gotten there yet.
Magic of Spice says
Such a great combo and lovely looking bundt! I keep blueberries in the freezer for when they are not in season, and I love them 🙂
Hope you have a great holiday weekend 🙂
Elisabeth says
Lora, I missed this delicious blueberry bundt cake...as I do most of the amazing things you bake, even when I come over to see you. I try my best to stay away from too much sweets, but I would not have turned down a slice of this yummy cake with a nice cup of coffee!
xoxo
RecipeNewZ says
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I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂
Monet says
What a beautiful cake, my sweet friend! I'm so happy I'm finally getting back into blogging. I've been so busy, but it feels good to be back and to read your lovely posts. We just moved my site, and I'd love for you to come and visit.
Chic & Gorgeous Treats says
I have always love the look of bundt cakes. Not sure why I have not got around to using the bundt pan I have. I really love it when there are berries incorporated into baked treats. This is perfect.. thanks for sharing. Now I can bake this for my vegetarian friends too. Take care now.. xoxo
Jamie says
I love blueberry-lemon cakes, love them and this one looks amazing, Lora! Fresh blueberries are not local where I am so very expensive so I often use frozen which, anyway, I find much more flavorful. Beautiful recipe.
Lana @ Never Enough Thyme says
That's one beautiful bundt cake! I love blueberries, too. We have several bushes in the backyard and they're loaded with green berries. Can't wait until they ripen so I can try this cake.
Lisa says
I love blueberry and lemon - and all I can think right now is, I want to make this and add poppy seeds! I love that you used raw sugar and flax meal. You're so great at making desserts decadent AND healthy. It looks beautiful!
Chung-Ah | Damn Delicious says
What a gorgeous bundt cake. I love the marriage of flavors with the blueberries and lemon.
Winnie says
This cake looks amazing!
I love the combination of flavors
Becky says
Lora,
Another gorgeous bundt cake and the the blueberry lemon combo. You would never know that this was a vegan cake!
Karriann says
Your cake looks lovely! Can I have a slice? 😉
"Happy Cooking"
Astral de la Mare says
Ooh I love a Bundt cake and this one looks gorgeous. X
Anonymous says
Love this cake! Perfect for my son with multiple food allergies. Made it for National Bundt Day yesterday, but didn't have a lemon on hand. Used about a tablespoon of freshly grated ginger and increased the liquid. Turned out great. Look forward to trying it again with lemon. Thanks for the recipe.
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