Vegan Blueberry Bliss Bundt Cake

Wow! What a perfect dessert, or lunch, or snack (or even breakfast with a cup of coffee) in the summer.  Who doesn’t love blueberries?  If you do, this is an awesome cake to share, bring to a potluck or really just for any occasion.  I am not going to bore you with details on why I made it or the history of the world before you can even get to the recipe.  Here it is.  Enjoy.  It’s delightful, fucking delightful!


3 c All Purpose Flour

1 ½ t Baking Powder

1 t Baking Soda

1 t Salt

½ c Miyoko’s Vegan Butter

¼ c Vegetable Oil

1 ¾ c Sugar

1 T Lemon Juice

2 t Cinnamon

½ t Nutmeg

3 T Flaxseed Meal mixed with ¼ c Water

1 ¼ c S.O. Delicious Plain Yogurt

2 t Vanilla

1 Pint Fresh Blueberries

Preheat oven to 325 degrees.  Grease and flour a 10 inch Bundt pan.

Place flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl and set aside. Mix flax seed meal with the ¼ c water and set aside.

In a large mixing bowl, beat butter, oil, sugar, and lemon juice on medium/high until light and fluffy (about 5 minutes).

Add the flax meal/water mixture. Mix well.  Next, add the yogurt and vanilla.

Add flour mixture one cup at a time until incorporated.  Add the blueberries.


Spoon batter into prepared pan.  Bake for 60 minutes or until done.  Let cool for 15 minutes before flipping over.  Flip onto rack or plate.   Cool completely.

Meanwhile prepare blueberry glaze.


Combine 1 pint of blueberries in sauce pan with 1 Tablespoon of lemon juice.   Cook on medium/low heat for about 10 minutes, stirring often.

Remove from heat and cool completely.  Add 1- 1 ½ c confectionary sugar (just depends how sweet you want it). Whip until smooth.  Pour over cake and serve.


You will love this cake.  Everyone will love this cake!


P.S. I picked the specific ingredients (Miyoko’s and S.O. Delicious because they are the best of the best of the BEST in my opinion).

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