DDD #157 – Vegan Glazed Lemon Blueberry Bundt Cake (Bread Pudding?)

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All Photos © Christine Elise McCarthy 2020

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OK – I made this recipe up & it did not come out as I had intended.  I expected a more traditional cake texture but got the dense & uber moist bundt you see here that had the consistency of a rich bread pudding.  It was still delicious – but know that it is more accurately described as bread pudding.  If you are a baker & know where I went wrong – let me know.

Vegan Glazed Lemon Blueberry Bundt Cake (Bread Pudding?)


for the bundt

8 oz vegan cream cheese

12 TBS vegan butter

2 cups sugar

1 tsp vanilla

pinch salt

4 vegan eggs

1/2 cup vegan sour cream

3/4 cup vegan milk

zest & juice of one lemon

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 cups blueberries (I used frozen)

for the glaze (optional)

2 cups confectioners sugar, sifted

3 tablespoons water, vegan milk or lemon juice

1/2 teaspoon vanilla extract

GARNISH – fresh blueberries, additional powdered sugar, lemon zest


Heat the oven to 325 degrees.

Grease a bundt pan and coat with a thin layer of flour.

With a stand mixer or electric hand mixer, whip the cream cheese & butter until blended & sorta fluffy – about 3 minutes.  Whip in the sugar until combined.

Mix in the vanilla, salt, and vegan eggs. Add sour cream, lemon juice & zest & milk.  Blend.

Blend in milk, baking soda & baking powder.

Blend in the flour.

Fold in the blueberries by hand.

Bake approximately 60-75 minutes or until a toothpick inserted comes out mostly dry with a few moist crumbs on it.

for the glaze

In a bowl – combine ingredients until smooth.

Let the bundt cake cool before inverting onto a plate.  Drizzle glaze and/or powdered sugar & decorate with extra blueberries.