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
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.