A heavenly vegan Blueberry Buttermilk Bundt Cake with a light crumb and delicious pockets of blueberries.
We don't need a reason to bake up a vegan cake around here, it's a celebration by itself. And this vegan Blueberry Buttermilk Cake is definitely an event to remember, with a light yet moist crumb, hints of lemon and purple streaks of gooey, baked blueberries.
If you have someone in your family who loves blueberries, this is the perfect cake to bake for them. It showcases this incredibly healthy little fruit better than almost any other blueberry dessert I've ever made (and I've made a few). I love how the pockets of blueberry balance out the sweetness of the cake, so your dessert doesn't feel annoyingly sweet and even a little healthy -- maybe?
Blueberry, as a flavor, dovetails nicely with lemon, and into this cake go both the zest and the juice of a lemon. The zest is really important, because it gives you those hints of citrusy flavor. Lemon juice, on the other hand, while adding a complexity, tends to always bake out of lemony desserts. When you want a cake that is truly lemony, you'd do well to add in layers of lemon at various stages of the process, the way I do with my Vegan Lemon Yogurt Bundt Cake. In this recipe, though, you really want the blueberry to be the star.
There are a thousand, pretty little white flowers in the blueberry bush we planted a few years back, with the promise of berries to come. The bush has been producing berries for the last couple of years now, but we haven't ever had a chance to taste one, because the birds always get to them before they can ripen. 🙂 It's the same story with the raspberry bush, but who's complaining? Not me. Let them eat the berries, I'd rather have the birds in my backyard.
The buttermilk in the cake is a combination of a nondairy milk (I used almond milk, but use any other if you want to do this nut-free) and apple cider vinegar. You can make this a real vegan buttermilk, by mixing a quarter cup of a cultured cashew yogurt like this one with water to make a cup.
This cake doesn't need any vegan butter -- use oil instead -- but it has an incredibly buttery, smooth flavor, probably because of the vegan buttermilk. Needless to say, it went down rather quickly with our resident blueberry fan, Desi, and with the resident kid, Jay. I hope you'll try it too, with blueberries coming into season right about now, and if you do, let me know in the comments below or by taking a photo of your cake and posting it to Instagram. Tag it @holycowvegan.
More vegan dessert recipes
- Vegan Orange Cake with Orange Marmalade Frosting
- Vegan Rhubarb Ginger Upside Down Cake
- Vegan Carrot Bundt Cake with Cashew Cream Cheese Frosting
- Vegan Lemon Poppy Seed Bundt Cake with a Lemon Glaze
- Vegan Lemon Blueberry Cake with Blueberry Lemon Topping
- Vegan Blueberry Muffins
Vegan Blueberry Buttermilk Bundt Cake
- 2 cups unbleached all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt or any fine-grained salt
- 1 ¼ cup turbinado sugar (or cane sugar or coconut sugar)
- 1 cup nondairy milk
- 1 teaspoon apple cider vinegar
- ¼ cup applesauce
- 1 cup vegetable oil (use a flavorless oil like avocado)
- 2 teaspoon pure vanilla extract
- 1 pint blueberries
- Juice and zest of one lemon
- Preheat the oven to 350 degrees F. Mix the nondairy milk and apple cider vinegar and set aside for a couple of minutes.Prepare a bundt pan by buttering or oiling the sides liberally, and then dusting with flour.
- In a bowl, mix the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer, or in a large bowl if using a hand mixer or whisk, place the sugar, nondairy milk with vinegar, applesauce, the lemon zest and lemon juice. Whisk on medium speed for a minute or until the mixture looks quite thick. Add the oil and vanilla extract and continue mixing for another minute.
- Add the flour to the bowl in two batches, mixing well but quickly after each addition. You don't ever want to overbeat your cake batter. Mix the blueberries into the batter using a spatula (check recipe notes for a great tip on how to keep the blueberries from sinking to the bottom of the pan while the cake bakes).
- Scrape the cake batter into the bundt pan, making sure it is evenly distributed.
- Pop the bundt pan onto a baking sheet and place in the hot oven. Bake 55-60 minutes or until a toothpick near the center of the cake comes out clean.
- Let the cake cool on a rack for 30 minutes. Then gently loosen the sides with a spatula or knife, taking care not to cut into the cake. This is a delicate cake, so handle it gently.
- Place a place over the mouth of the bundt pan and flip it over quickly. Tap the bottom of the pan gently, if needed, to help the cake release. Continue cooling the cake on a rack, and let it cool thoroughly before cutting and serving.
- To keep the blueberries from sinking to the bottom of the pan as the cake bakes, use this trick: wash and dry them thoroughly, then freeze them for 30 minutes. Mix them with 1 tablespoon of flour and then mix into the batter.