This Blueberry Lemon Bundt Cake is beyond delicious and quite simple to make! You only need a few minutes to prepare the ingredients before putting the cake in the oven. At the end you have a fluffy blueberry cake with a hint of lemon. The flavors are perfect together and balance out the sweetness of the cake. Bring it to parties and get-togethers or keep it at home for you and your family. This Blueberry Lemon Bundt Cake will put a smile on anyone's face.

Blueberry Lemon Bundt Cake [Vegan, Gluten-Free]

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Cooking Time



For the Blueberry Lemon Bundt Cake

  • 7 ounces unsweetened soy yoghurt
  • 5 1/3 ounces cane sugar
  • 11 2/3 ounces spelt flour
  • 4 ounces rapeseed oil
  • 1 tablespoon baking powder
  • 2 tablespoons sparkling water
  • 1/4 ounce lemon zest
  • 5 1/3 ounces blueberries

For the Glaze 

  • 5 tablespoons powdered sugar
  • 1-2 teaspoons lemon juice
  • 1 tablespoon plant-based milk 
  • 2 teaspoons blueberry fruit powder


  1. Preheat your oven to 350°F.
  2. Grease a bundle or spray with cooking spray.
  3. Place the dry ingredients a large bowl and whisk to combine.
  4. Then add the milk, oil, water and soy yogurt.
  5. Using an electric mixer at medium speed, beat until smooth.
  6. Gently stir in blueberries that have been tossed in flour.
  7. Pour batter into prepared bundt pan.
  8. Bake for 40-45 minutes or until a toothpick inserted is removed clean.
  9. While cake is baking, prepare glaze: stir together powdered sugar, lemon juice, milk and fruit powder in a medium bowl.
  10. Cool on a wire rack.
  11. Run a knife around the edges of pan and invert on serving plate.

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