Blueberry and Lemon Bundt Cake (Fresh, Moist & Fluffy)

This lemon blueberry bundt cake is bright, tender, and packed with fresh blueberries and real lemon flavor. It's completely vegan, incredibly moist, and finished with a simple lemon glaze that soaks into every curve of the Bundt.

If you're making this Vegan Blueberry Lemon Bundt Cake, be sure to also check out my Blueberry Icebox Pie and Blueberry Banana Streusel Muffins for more easy, fruit forward blueberry baking ideas.

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This is one of my favorite cake recipes published originally in 2012. I updated it a bit for content in Febryary 2026. I do hope to one day get some great photos of it.

As soon as the sweet blueberries are in the markets, I will be baking something every week with juice blueberries. Even when there aren't juicy and sweet blueberries around, I am always craving some treat with them!

I had to cave in to my cravings and use some frozen blueberries to make this bundt, as I didn't have any fresh blueberries on hand. I'm happy that I did. My neighbors are once again ½ vegan (½ the family is, ½ isn't).

Their diet change inspires me 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!).

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.

It is SO easy to make and is really delicious! I make this one all the time!!

Why you'll love this vegan lemon blueberry Bundt cake

• Soft and Tender Texture: The combination of flaxmeal and buttermilk creates a soft and tender crumb that melts in your mouth.
• Bursting with Blueberries: The addition of fresh or frozen blueberries adds bursts of sweet and tangy flavors throughout the cake.
• Zesty Lemon Infusion: The juice and zest of lemon infuse the cake with a refreshing citrusy punch, balancing the sweetness of the blueberries.
• Vegan and Dairy-Free: This recipe uses plant-based ingredients like Earth Balance margarine, almond milk, and flaxmeal instead of traditional dairy products, making it suitable for vegans and those with dairy sensitivities.
• Versatile and Customizable: You can easily customize this recipe by adding your favorite nuts, such as chopped almonds or walnuts, or even incorporating other fruits like raspberries or strawberries.

Ingredient Notes

• All-purpose white flour: Provides structure and texture to the cake.
• Sea salt: Enhances the flavor of the other ingredients and balances the sweetness.
• Baking powder: Helps the cake rise and become light and fluffy.
• Baking soda: Helps the cake rise and gives it a tender crumb.
• Margarine (I used Earth Balance): Adds moisture and richness to the cake. You could also sub in a neutral flavored oil.
• Raw sugar: Provides sweetness and helps to create a soft texture.
• Juice and zest of one lemon: Infuses the cake with a tangy and refreshing lemon flavor.
• Flaxmeal: Acts as a binding agent when mixed with water and replaces eggs in this vegan recipe.
• Buttermilk: To create a vegan buttermilk, I used unsweetened almond milk mixed with one teaspoon white vinegar. Adds moisture and acidity, resulting in a tender cake.
• Fresh or frozen blueberries: Adds bursts of juicy sweetness to every bite. If you use frozen, there is no need to thaw, but may need 5 minutes longer of baking time.

How to make blueberry lemon bundt cake?

Full printable recipe is below.

• Step 1: Heat the oven.
• Step 2: Prep your baking pan. I used a 12 cup Bundt pan. I prefer to prep it with baking spray. You could also grease and flour your bundt pan.
• Step 3: In a large bowl, whisk together the flour, baking powder, and salt.
• Step 4: In a separate bowl, cream margarine and sugar. Add in lemon juice and rind. Stir in the flaxmeal mixture.
• Step 5: Slowly mix in ½ the flour mixture, followed by the buttermilk, and then the rest of the flour mixture. On low speed, mix in ½ the flour mixture.
• Step 6: Gently fold the blueberries into the batter.
• Step 7: Pour the batter into prepared pan.
• Step 8: 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.
• Step 9: Let the cake cool down before flipping to your serving plate.
• Step 10: Dust with confectioner's sugar, if you like.

FAQ's

Expert Tips

• Make sure to grease the bundt cake pan well to ensure easy release of the cake. To make it the easiest, I prefer to use a baking spray to prep my pan.
• If using frozen blueberries, do not thaw them before adding to the batter.
• For a lemony glaze, mix powdered sugar with lemon juice and drizzle it over the cooled cake.

Variations and substitutions

• For a nutty twist, add ½ cup of chopped almonds or walnuts to the batter.
• Experiment with different fruits like raspberries or strawberries instead of blueberries for a unique flavor profile.
• If you prefer a non-vegan version, you can substitute the margarine with butter, the almond milk with regular milk, and the flaxmeal mixture with eggs.

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 very soft cake without eggs, butter, and regular dairy products. This cake is soft. Very soft 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:

• Blueberry Crumble
• Blueberry Mango Buckle
• Vegan Blueberry Cheesecake

Did you make this and love it? Please RATE THE RECIPE below:)

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5 from 2 votes

Lemon Blueberry Bundt Cake Recipe

Vegan Blueberry-Lemon Bundt Cake is a lovely Bundt that is totally vegan. Bursting with juicy blueberries and a zesty lemony twist. A perfect cake to bring to a Spring or Summer party. Fluffy, not too sweet, and with a lovely crumb, this will become your new favorite cake!

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: blueberries, vegan

Servings: 13 slices

Calories: 166kcal

Author: Lora

Ingredients

• 3 cups all-purpose white flour
• 1 teaspoon baking powder
• ¾ teaspoon sea salt
• ½ teaspoon baking soda
• ½ cup margarine I used Earth Balance
• 1 ½ cups raw sugar
• juice and zest of one lemon
• 3 tablespoon flaxmeal mixed with 9 tablespoon water
• 1 cup buttermilk I used almond milk mixed with one teaspoon 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 ½ 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.
• Dust with confectioner's sugar before serving.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 166kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 311mg | Potassium: 35mg | Fiber: 0.001g | Sugar: 24g | Vitamin A: 343IU | Vitamin C: 0.02mg | Calcium: 45mg | Iron: 0.1mg

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