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.