Lemon Blueberry Bundt Cake
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)

Lemon Blueberry Bundt Cake

NUTRITION · PER SERVING80M COOK
CAL 28%·PRO 14%
CARBS 94G67% OF CAL
6G FIBER30G OTHER58G TOTAL SUGAR
FAT 19G31% OF CAL
13G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist bundt cake bright with lemon flavor and studded with juicy blueberries. Easy to make and perfect for summer, it's tender and full of fruit.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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)
  • 1 ½ cups powdered sugar (180 g)
  • 3 tablespoons fresh lemon juice (45 ml)
  • 1 teaspoon lemon zest (2 g)
PREP
20M
SODIUM
440MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.