Lemon Blueberry Bundt Cake
If you love the bright, zesty flavor of lemon paired with juicy, sweet blueberries, you have to try this Lemon Blueberry Bundt Cake. It’s soft, moist, and bursting with fresh fruit flavor—perfect for spring, summer, or any time you’re craving a refreshing, fruity dessert.
This easy recipe comes together with simple pantry staples and is completely vegan-friendly, thanks to the use of unsweetened vegan yogurt. Whether you're baking for a special occasion, brunch, or just a sweet treat to enjoy with coffee or tea, this lemon blueberry cake is always a hit.
Why You’ll Love This Lemon Blueberry Bundt Cake
This cake checks all the boxes:
✔️ Soft and fluffy texture
✔️ Bursting with juicy blueberries
✔️ Bright lemon flavor in every bite
✔️ Simple, wholesome ingredients
✔️ Finished with a tangy lemon glaze
✔️ Dairy-free and egg-free
The combination of lemon and blueberries creates a perfect balance of tart and sweet, while the glaze adds that extra pop of citrusy goodness.
Ingredients You’ll Need
For the Cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
⅔ cup oil (neutral oil like canola or vegetable works best)
1 cup unsweetened vegan yogurt
¼ cup lemon juice (freshly squeezed for best flavor)
Zest of 1-2 lemons (optional, but highly recommended)
1 teaspoon vanilla extract
1 ½ cups blueberries (fresh or frozen)
2 tablespoons all-purpose flour (for coating blueberries)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice
Tips for the Best Lemon Blueberry Cake
Use Fresh Lemon Juice: It makes a huge difference in flavor compared to bottled juice.
Don't Skip the Zest: Lemon zest adds intense citrus flavor.
Vegan Yogurt Matters: Use a thick, unsweetened vegan yogurt for best texture and moisture.
Flour Your Blueberries: This prevents them from sinking during baking.
Perfect for Any Occasion
This moist, fluffy lemon blueberry bundt cake is ideal for:
Spring and summer gatherings
Mother’s Day brunch
Baby or bridal showers
Afternoon tea
Casual weekend baking
The bright lemon glaze makes it look bakery-worthy, while the soft texture and juicy blueberries make every bite irresistible.
If you’re looking for a delicious, easy lemon blueberry cake recipe, this bundt cake is a must-try. It’s bursting with fresh flavor, simple to make, and perfect for anyone craving a light, fruity dessert.
Try it for your next get-together or treat yourself—you won’t be disappointed!
Keyword suggestions: Lemon blueberry bundt cake, easy lemon blueberry cake, vegan lemon blueberry cake, lemon blueberry dessert, summer bundt cake, dairy-free lemon cake.
How to Store Lemon Blueberry Bundt Cake:
To keep your lemon blueberry bundt cake fresh and delicious, proper storage is key!
Room Temperature:
If you plan to enjoy the cake within 2 days, you can store it covered at room temperature. Make sure it's in an airtight container or covered tightly with plastic wrap to prevent it from drying out.
Refrigerator:
For longer freshness, store the cake in the refrigerator. Place it in an airtight container or wrap it well with plastic wrap. The cake will stay fresh for up to 5 days in the fridge. Before serving, let it sit at room temperature for about 15-20 minutes so it softens up.
Freezer:
Yes, this lemon blueberry bundt cake freezes beautifully! To freeze:
Let the cake cool completely.
Slice it into individual pieces or freeze the whole cake.
Wrap the slices (or whole cake) tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag.
The cake will stay fresh in the freezer for up to 3 months. When you're ready to enjoy it, thaw the cake or slices in the fridge overnight or at room temperature for a few hours. If you'd like, you can add a fresh drizzle of lemon glaze after thawing for an extra pop of flavor.
This makes it perfect for prepping ahead for parties, holidays, or whenever you want a sweet treat on hand!
Ingredients:
All purpose flour
Baking powder
Baking soda
Salt
Sugar
Oil
Unsweetened vegan yogurt
Lemon juice
Lemon zest
Vanilla extract
Blueberries
Powdered sugar
Recipe:
Cake:
2 1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2/3 cup oil
1 cup unsweetened vegan yogurt
1/4 cup lemon juice
Zest of 1-2 lemons (optional)
1 teaspoon vanilla extract
1 1/2 cup blueberries
2 tablespoons all purpose flour (for coating blueberries)
Glaze:
1 cup powdered sugar
2-3 tablespoons lemon juice
Directions:
Preheat & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.Combine Wet Ingredients:
In a separate bowl, whisk together the sugar, oil, vegan yogurt, lemon juice, lemon zest, and vanilla extract until smooth.Make the Batter:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.Coat Blueberries:
Toss the blueberries with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Gently fold them into the batter.Bake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.Cool & Glaze:
Allow the cake to cool for about 15 minutes in the pan, then carefully transfer to a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice to create a glaze, and drizzle it over the cake.
