Prevent your screen from going dark
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
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Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly and dust lightly with flour.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
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In a medium bowl, combine almond milk, melted vegan butter, applesauce, lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
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Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing.
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In a small bowl, toss fresh or frozen (unthawed) blueberries with 1 tablespoon of flour. Gently fold into batter.
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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.
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Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glaze the Cake:
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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.
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Drizzle glaze evenly over the cooled cake. Allow glaze to set for at least 15 minutes before serving.
- 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.
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
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.
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