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
- 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
- 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.