Lemon Blueberry Bundt Cake

Summer weather has officially hit North Carolina! This means all the fruity desserts. This recipe is vegan-adapted from my mom’s and it’s still just as delicious. It’s tangy and sweet and perfect for a hot summer day! 

Prep Time: 20 mins

Cook Time: 45-50 mins

Level: Easy

Ingredients: 

Lemon Blueberry Bundt Cake:

4 tbsp Ground Flax Meal

¾ cup Warm Water

1 cup Almond Milk

1 tbsp Apple Cider Vinegar

1 cup Vegan Butter (room temperature)

1 ¾ cups Sugar

2 tbsp Lemon Juice

4 tbsp Lemon Zest

1 tsp Lemon Extract

2 ¾ cups Flour

1 ½ tsp Baking Powder

¼ tsp Baking Soda

¼ tsp Salt

2 cups Blueberries

1 tbsp Flour

Lemon Glaze:

1 cup Powdered Sugar

2 tbsp Lemon Juice

Directions: 

Blueberry Lemon Bundt Cake:

1. Preheat oven to 350℉.
2. In a small bowl, combine flax meal and warm water to create a flax egg. Set aside for 5-10 minutes.
3. Combine almond milk and apple cider vinegar in a small bowl to create buttermilk. Set aside for 5-10 minutes.
4. In a stand mixer, beat butter until smooth. 
5. Add sugar to the mixer and beat until fluffy.
6. Add flax egg to the stand mixer and beat until well combined. 
7. Add lemon juice, lemon zest, and lemon extract. Mix well.
8. In a large bowl, whisk together flour, baking powder, baking soda, and salt. 
9. Alternate adding the dry mixture and buttermilk to the stand mixture combining well after each addition. Once combined, beat for an additional 2 minutes. 
10. In a separate bowl, toss blueberries in 1 tbsp of flour. Fold blueberries into cake batter. 
11. Spoon cake batter into lightly greased bundt pan.
12. Bake bundt cake for 45-50 minutes.

Lemon Glaze:

1. Mix powdered sugar and lemon juice. 
2. Once cake is cool, drizzle lemon glaze over the top!

Enjoy!