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!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 10

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour the batter evenly into the prepared bundt pan and spread the top out with a spatula to ensure it's evenly distributed.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.

Step 8

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.

Step 9

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.

Step 10

Slice and serve your Blueberry Lemon Bundt Cake. Enjoy with a cup of tea or coffee!

Nutrition Facts

Serving size	(1507.3g)

Amount per serving	% Daily Value*
Calories	3584.9

Total Fat 111.0g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 67.2g
Cholesterol 0mg	0%
Sodium 3094.0mg	0%
Total Carbohydrate 637.5g	0%
Dietary Fiber 18.1g	0%
Total Sugars 384.6g
Protein 35.2g	0%

Vitamin D 100.0IU	0%
Calcium 376.8mg	0%
Iron 15.6mg	0%
Potassium 1031.0mg	0%

*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.

Source of Calories

Fat: 27.1%

Protein: 3.8%

Carbs: 69.1%