Lemon blueberry bundt cake

Moist and tender with bright citrus notes, a hint of coconut and bursts of blueberry in every bite.

About this recipe

This plant-based lemon blueberry bundt cake has everything going for it: bright, zesty lemon flavour, richness and depth from coconut milk and bursts of juicy blueberries in every bite. It’s a beloved loaf cake flavor combination for a reason. And now you can make the perfect plant-based version with Just Egg, which gives this cake its moist and tender crumb.

Whether you’re baking for a special occasion or just want to brighten a rainy afternoon, this vegan lemon blueberry cake delivers major flavor with minimal effort. The lemon coconut icing makes it a real treat, but you could choose to skip it, especially since this cake is flavorful and moist enough on its own. If blueberries aren’t in season, frozen work beautifully too – no need to thaw them first.

This recipe is versatile enough to adapt to whatever baking pans you have on hand. Make it as a classic bundt, bake it as a lemon blueberry loaf or create perfectly portioned muffins. While you’ve got that apron on, consider making a batch of healthy chocolate orange muffins or vegan chocolate chip cookies. If you need to substitute eggs for vegan baking, Just Egg has you covered – just visit our cookbook page to browse more recipes.

Serves 10-12

Bundt cake

3 cups flour, plus 1 tablespoon for the blueberries
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine salt
1 ¾ cups organic white sugar
2 tablespoons lemon zest (from about 3 lemons)
¼ cup neutral oil
1 cup unsweetened, full-fat coconut milk (the canned kind)
2 tablespoons freshly squeezed lemon juice
½ cup Just Egg
2 teaspoons vanilla extract
1 ¾ cups blueberries, fresh or frozen

Glaze

1 ½ cups organic powdered sugar
2 tablespoons lemon juice
1 tablespoon coconut milk

Key equipment

Bundt pan

01 / 08

Bring ingredients to room temperature

Measure out 1 cup of coconut milk and ½ cup of Just Egg and let them come to room temperature for the batter. Same for the lemon juice if your lemons are refrigerated.

02 / 08

Preheat oven

Preheat your oven to 350°F (175°C). Grease a 9- or 10-inch bundt pan very thoroughly and coat lightly with flour, tapping the pan over the sink to release any excess. Rinse the blueberries and dry them completely with a clean kitchen towel.

Don’t have a bundt pan? You can halve the recipe and instead, bake it in an 8” x 4” loaf pan or in a standard muffin pan. See cooking times below.

03 / 08

Combine the dry ingredients

Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.

04 / 08

Combine the wet ingredients

Measure the sugar into a large mixing bowl or the bowl of a standing mixer. Add the lemon zest and use clean hands to rub the zest into the sugar, making sure it’s distributed evenly. Add 1 cup coconut milk and ¼ cup neutral oil and beat until very well combined. Add the 2 tablespoons lemon juice and continue to stir. Finally, add the Just Egg and vanilla extract and mix until everything is smooth. Add in the dry ingredient mixture and stir until the dry ingredients are just incorporated.

05 / 08

Add the blueberries

Toss the blueberries in an additional 1 tablespoon of flour and fold them gently into the batter. The flour coating will help prevent them from sinking in the batter.

06 / 08

Bake the cake

Immediately pour the batter into the prepared bundt pan and bake for 60 minutes until the edges are a deep golden brown and a toothpick or skewer inserted in the cake comes out clean. Let the cake cool for 10 minutes, then invert onto a serving plate. Cool completely before icing.

Standard bundt pan: 50-60 min
Loaf pan: 35-45 min
Standard muffin pan: 20-25 min

07 / 08

Make the icing

In a small bowl, whisk together the powdered sugar, 2 tablespoons of lemon juice and 1 tablespoon of reserved coconut milk. Whisk until very smooth. Add more lemon juice, just a few drops at a time, to adjust the texture to your liking. It should be quite thick and just barely pourable.

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