Blueberry Lemon Bundt Cake Egg Free
Brighten up your dessert table with this irresistibly moist and zesty Blueberry Lemon Bundt Cake—completely egg-free and bursting with fresh, vibrant flavors! Made with wholesome applesauce for a tender crumb, this plant-based delight pairs tangy lemon zest and juice with the natural sweetness of juicy blueberries for a winning combination. Perfect for tea time, brunch, or a refreshing after-dinner treat, this cake comes together effortlessly in a single bowl and bakes to perfection in under an hour. Finished with a dusting of powdered sugar, it’s as elegant as it is simple to make, ensuring everyone—vegans and non-vegans alike—can indulge in its irresistible charm. Whether you're catering to dietary restrictions or just love a light, fruit-forward dessert, this egg-free bundt cake is sure to become a household favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 1 cup Plant-based milk (e.g., almond, oat, or soy)
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Lemon zest
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries (washed and dried)
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard bundt pan with oil or non-stick cooking spray. Lightly dust the pan with flour to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, whisk together the applesauce, vegetable oil, plant-based milk, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or whisk. Be careful not to overmix; stop as soon as there are no large lumps.
Gently fold the blueberries into the batter using a spatula, ensuring they are evenly distributed. To prevent the blueberries from sinking, you can toss them in a tablespoon of flour before adding them to the batter.
Pour the batter evenly into the prepared bundt pan and spread the top out with a spatula to ensure it's evenly distributed.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes. Carefully invert the bundt pan onto a wire rack and tap gently to release the cake.
Let the cake cool completely before adding optional garnishes. Sift powdered sugar over the top for a simple decoration, or serve as is for a classic look.
Slice and serve your Blueberry Lemon Bundt Cake. Enjoy with a cup of tea or coffee!
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 38.5 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 81 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
