Summer parties call for a beautiful dessert, and this lemon blueberry bundt cake couldn’t be more perfect! It’s super moist, dotted with juicy berries, full of bright lemon flavour, and oh-so-easy to make!

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This lemon blueberry bundt cake is like a slice of sunshine on a plate. The tangy lemon and sweet blueberries complement each other perfectly (as seen in my Lemon Blueberry Bread too!), and it’s every bit as moist as you expect a Bundt cake to be—despite being vegan! It would be perfect for outdoor baby showers and Mother’s Day brunches alongside Vegan Quiche Muffins and Vegan Cranberry “Goat Cheese” Crostini , but it’s also easy enough to whip up as a sweet treat to enjoy with your family on a warm summer evening!

Why This Lemon Blueberry Bundt Cake Is the Perfect Summer Dessert

With its vibrant flavour and beautiful presentation, this cake is sure to impress for any summertime occasion.

  • Easy to make . When the weather’s warm and the sun is shining, I don’t want to spend all day baking in the kitchen! This lemon blueberry bundt cake is simple to make and requires minimal prep, leaving you more time to enjoy outside.
  • Seasonal ingredients . Blueberries are at their peak during the summer months, which means you can often find good deals on them or, even better, pick up some locally grown berries at the farmers’ market. And while lemons are technically a winter fruit, their flavour and colour are naturally summery. (Good thing we can buy them year-round!)
  • Light and fruity . Unlike heavy and decadent desserts like chocolate cake or cheesecake, this lemon blueberry bundt cake is light and won’t leave you feeling like you need a nap afterwards. This is exactly what I want in a summer dessert! (For more lemony treats, try my Vegan Lemon Loaf and Easy Vegan Lemon Bars .)
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Notes on Ingredients

Here are some helpful tips to keep in mind when selecting the ingredients for this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cake:

  • All-purpose flour – Or use a cup-for-cup gluten-free flour blend. You’ll also need some additional flour to coat the blueberries and keep them from sinking in the batter.
  • Granulated sugar
  • Baking powder and baking soda
  • Salt
  • Almond milk – Or any non-dairy milk that’s unflavoured.
  • Vegan butter – I love to use my homemade Vegan Butter .
  • Unsweetened applesauce – Acts as a binder and adds moisture.
  • Lemon – You’ll need both lemon zest and juice for this lemon blueberry Bundt cake.
  • Vanilla extract – Adds warmth and depth to the flavour. Use pure vanilla extract, not imitation.
  • Fresh blueberries – When blueberries aren’t in season, you can use frozen berries. Don’t thaw them first.

For the Lemon Glaze:

  • Powdered Sugar
  • Lemon – Again, both the zest and the juice.

How to Make Lemon Blueberry Bundt Cake

Here’s a visual guide to the steps involved in making this lemon blueberry Bundt cake.

Overhead view of dry ingredients in glass bowl with whisk - 3

Whisk the dry ingredients.

  • Prepare . Preheat your oven to 350°F and grease a Bundt pan, then dust it with flour. Tap out the excess.
  • Mix the dry ingredients . Whisk the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Overhead view of lemon blueberry Bundt cake batter in bowl - 4

Finish the batter.

  • Mix the wet ingredients . In a medium bowl, whisk the almond milk, melted vegan butter, applesauce, lemon juice, zest, and vanilla extract.
  • Finish the batter . Pour the wet ingredients into the dry ingredients and stir gently to combine. Toss the blueberries with a tablespoon of flour, then fold these into the batter.
Overhead view of lemon blueberry Bundt cake before adding glaze - 5

Bake and cool.

  • Bake . Pour the batter into the Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the pan, then turn the cake out onto a wire rack to finish cooling.
  • Glaze . Whisk the glaze ingredients in a bowl, then drizzle the mixture over the cake. Let the glaze set for 15 minutes, then slice and serve.
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Tips and Variations

  • Don’t overmix the batter . We want a light, delicate crumb; if you mix too vigorously, the cake will be dense instead.
  • Add poppy seeds . If you love your lemon with poppy seeds (like my Vegan Lemon Poppyseed Muffins ), you can add them to the batter or the glaze.
  • Make it nutty . After glazing the cake, sprinkle sliced almonds over the top. Almonds make a divine pairing with both lemon and blueberry!
  • Use Meyer lemon . When they’re in season, Meyer lemons will give your lemon blueberry Bundt cake a slightly different flavour, with a hint of tangerine.
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Serving Suggestions

You really don’t need to add anything else to this cake for serving, but a dollop of Coconut Whipped Cream is always delicious. Or pair the slices with some additional fresh blueberries, a spoonful of blueberry jam, Vegan Lemon Curd , and/or a sprig of fresh mint for garnish.

How to Store

  • Room temperature : The lemon blueberry Bundt cake can be stored at room temperature for up to 3 days, either wrapped in plastic or in an airtight container.
  • Refrigerator : For longer storage, the cake can be kept in the refrigerator for up to 5 days. Note that it’s more likely to get dry this way, even though it will last longer. Be sure to wrap it tightly.
  • Freezer : If you want to save the cake for later, it can also be frozen for up to 2 months. Wrap slices individually and place them in a freezer-safe bag or airtight container before storing them in the freezer.
Slice of lemon blueberry Bundt cake on plate - 8

More Vegan Cake Recipes

  • Vegan Chocolate Cake
  • Pistachio Cake
  • Chocolate Lava Cake
  • Vegan Carrot Cake
  • Vegan Red Velvet Cake

Ingredients

For the Cake:

  • 3 cups all-purpose flour , 375 g
  • 1 ¼ cups granulated sugar , 250 g
  • 1 tablespoon baking powder , 12 g
  • 1 teaspoon baking soda , 5 g
  • ½ teaspoon salt , 3 g
  • 1 cup almond milk , or any plant-based milk – 240 ml
  • ¾ cup vegan butter , melted – 180 g
  • ½ cup unsweetened applesauce , 120 g
  • ¼ cup fresh lemon juice , from about 1 large lemon – 60 ml
  • 2 tablespoons lemon zest , from about 1 large lemon
  • 1 teaspoon vanilla extract , 5 ml
  • 1 ½ cups fresh blueberries , or frozen, do not thaw – 225 g
  • 1 tablespoon flour , for coating blueberries – 8 g

For the Lemon Glaze:

  • 1 ½ cups powdered sugar , 180 g
  • 3 tablespoons fresh lemon juice , 45 ml
  • 1 teaspoon lemon zest , 2 g

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly and dust lightly with flour.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, combine almond milk, melted vegan butter, applesauce, lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
  • Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing.
  • In a small bowl, toss fresh or frozen (unthawed) blueberries with 1 tablespoon of flour. Gently fold into batter.
  • Pour batter into the prepared Bundt pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Glaze the Cake:

  • In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust with a bit more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
  • Drizzle glaze evenly over the cooled cake. Allow glaze to set for at least 15 minutes before serving.

Notes

  • Room temperature : The lemon blueberry Bundt cake can be stored at room temperature for up to 3 days, either wrapped in plastic or in an airtight container.
  • Refrigerator : For longer storage, the cake can be kept in the refrigerator for up to 5 days. Note that it’s more likely to get dry this way, even though it will last longer. Be sure to wrap it tightly.
  • Freezer : If you want to save the cake for later, it can also be frozen for up to 2 months. Wrap slices individually and place them in a freezer-safe bag or airtight container before storing them in the freezer.
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Lemon Blueberry Bundt Cake

Ingredients

For the Cake:

  • 3 cups all-purpose flour 375 g
  • 1 ¼ cups granulated sugar 250 g
  • 1 tablespoon baking powder 12 g
  • 1 teaspoon baking soda 5 g
  • ½ teaspoon salt 3 g
  • 1 cup almond milk or any plant-based milk - 240 ml
  • ¾ cup vegan butter melted - 180 g
  • ½ cup unsweetened applesauce 120 g
  • ¼ cup fresh lemon juice from about 1 large lemon - 60 ml
  • 2 tablespoons lemon zest from about 1 large lemon
  • 1 teaspoon vanilla extract 5 ml
  • 1 ½ cups fresh blueberries or frozen, do not thaw - 225 g
  • 1 tablespoon flour for coating blueberries - 8 g

For the Lemon Glaze:

  • 1 ½ cups powdered sugar 180 g
  • 3 tablespoons fresh lemon juice 45 ml
  • 1 teaspoon lemon zest 2 g

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 10–12 cup Bundt pan thoroughly and dust lightly with flour.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, combine almond milk, melted vegan butter, applesauce, lemon juice, lemon zest, and vanilla extract. Whisk until well blended.
  • Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing.
  • In a small bowl, toss fresh or frozen (unthawed) blueberries with 1 tablespoon of flour. Gently fold into batter.
  • Pour batter into the prepared Bundt pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Glaze the Cake:

  • In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust with a bit more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
  • Drizzle glaze evenly over the cooled cake. Allow glaze to set for at least 15 minutes before serving.

Notes

  • Room temperature : The lemon blueberry Bundt cake can be stored at room temperature for up to 3 days, either wrapped in plastic or in an airtight container.
  • Refrigerator : For longer storage, the cake can be kept in the refrigerator for up to 5 days. Note that it’s more likely to get dry this way, even though it will last longer. Be sure to wrap it tightly.
  • Freezer : If you want to save the cake for later, it can also be frozen for up to 2 months. Wrap slices individually and place them in a freezer-safe bag or airtight container before storing them in the freezer.

Nutrition

Lemon Blueberry Bundt Cake https://jessicainthekitchen.com/lemon-blueberry-bundt-cake/ May 2, 2025

A creamy sauce makes this Alfredo sauce pizza taste indulgent, but surprise: it’s vegan! Plant-based chicken, bacon, cheese, and spinach take this homemade pizza over the top.

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Takeout pizza can be a lifesaver on busy nights, but it can be hard to find vegan options—and even when you can, sometimes they’re pretty uninspired. That’s why even though I love getting a pizza delivered, I also love making my own Vegan Pizza at home. Like this Alfredo sauce pizza! Just like my Kale Pesto Pizza , it’s piled high with the most amazing plant-based toppings.

Why This Alfredo Sauce Pizza Is Better Than Takeout

Homemade and packed with fresh, flavourful ingredients, this Alfredo sauce pizza is such a step up from standard vegan takeout options.

  • All that deliciousness made vegan . Let’s be real: you’re not going to find a vegan Alfredo sauce pizza on an average takeout menu. Making it at home allows you to enjoy a pizza topped with creamy Alfredo sauce, chicken, and smoky bacon—in a vegan way!
  • A more wholesome alternative . Takeout vegan pizza is often loaded with processed meat and cheese substitutes, but when you make it yourself, you can opt for natural substitutes made with cashews, seitan, etc.
  • Fun for the whole family . Making homemade pizzas is not only fun for adults but also a great activity to do with your kids! They’ll love choosing their own toppings for their portion of the pizza and helping put everything together.
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Notes on Ingredients

This section goes over the ingredients you’ll need to make Alfredo sauce pizza at home. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pizza dough – I use my Pizza Dough Recipe . This Almond Flour Pizza Crust would also work.
  • Vegan Alfredo sauce – Use this recipe: Vegan Alfredo Sauce .
  • Vegan chicken – You can opt for store-bought or make my Vegan Chicken .
  • Vegan bacon – This is another ingredient where you can keep it easy with store-bought or try my Tofu Bacon .
  • Baby spinach
  • Vegan cheese – I use a combination of melty mozzarella and Parmesan for flavour. Homemade Vegan Parmesan is a nice budget-friendly option.
  • Seasonings – A blend of Italian seasoning, salt, pepper, and red pepper flakes (if you’d like).

How to Make Alfredo Sauce Pizza

Get ready for some fantastic vegan pizza! Here’s what you’ll need to do.

Overhead view of pizza dough rolled out onto marble countertop - 12

Roll out the dough.

  • Prepare . Preheat the oven to 475ºF and warm up your pizza stone too if you have one.
  • Form the crust. Roll out the pizza dough on a lightly floured surface to form a 12–14 inch circle. Transfer to a pizza pan or baking sheet lined with parchment paper.
  • Add the sauce . Spoon the Alfredo sauce onto the crust, then use the back of the spoon to spread the sauce almost to the edges, leaving a half inch border.
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Add the cheese and spinach.

  • Top it . Cover the sauce with the vegan cheeses, then add the spinach, vegan chicken, and bacon, followed by the seasonings.
  • Bake . Place the pizza in the oven or on the preheated pizza stone and bake for 12–15 minutes, or until the crust is golden brown and the cheese melts.
  • Serve . Finish with additional vegan Parmesan, cool for a few minutes, then slice and serve.
Homemade Alfredo sauce pizza topped with vegan chicken and bacon - 14

Tips for Success

  • Get a head start . You can make the different toppings for this Alfredo sauce pizza in advance: the dough, the sauce, the chicken, and the bacon. This will save you time on the day of and make the process smoother.
  • Don’t overwork the dough . Rolling and stretching it too much will make the crust tough. If it’s snapping back when you roll it out, let the dough rest at room temperature for 10 minutes, then try again.
  • Use a pizza stone . For an even crispier crust, place your pizza on a preheated pizza stone before baking it. It’s really fantastic this way!

More Topping Ideas

  • Sun-dried tomatoes . I love the tangy and intense flavour of sun-dried tomatoes on my pizza, and they’re great at cutting some of the richness of the sauce.
  • Spinach and artichokes . This classic combination is perfect for Spinach Artichoke Dip lovers! In addition to the spinach that’s already in the recipe, add drained artichoke hearts.
  • Mushrooms and truffle oil . For some more decadence, try adding some Garlic Mushrooms and then finish the pizza with a drizzle of truffle oil after it comes out of the oven.
  • Broccoli . If you like steamed broccoli in your Garlic Alfredo Pasta , try adding it to your pizza.
  • Fresh basil. For a burst of freshness and herbaceous flavor, add some basil leaves to your pizza.
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My Top Salads for Pairing With Pizza

In my humble opinion, salads are the best for pairing with pizza! These are my favourites for throwing together on pizza night:

  • Chickpea Panzanella Salad
  • Cucumber and Tomato Salad
  • Vegan Watermelon Feta Salad with Balsamic Reduction
  • Easy Vegan Caesar Salad

How to Store and Reheat Leftovers

  • Refrigerator : Store leftover Alfredo sauce pizza in an airtight container or wrap it tightly with plastic wrap before placing it in the fridge. It will keep for about 3 days.
  • Freezer : To store your leftovers for longer, place them in a resealable freezer bag or wrap them tightly with foil or plastic wrap and freeze for up to 2 months.
  • Reheating : For best results, preheat your oven to 425°F and place the pizza on a baking sheet. Bake until the pizza is heated through and the crust is crispy again. The microwave also works, but the crust is more likely to be soggy.
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More Vegan Pizza Recipes

  • Birria Pizza
  • Vegan Breakfast Pizza
  • Vegan Spicy BBQ Chickpea Pizza
  • Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
  • Vegan Naan Pizza

Ingredients

  • 1 pizza dough , ½ of the recipe batch
  • 1 cup vegan Alfredo sauce , 240 ml
  • 1 cup vegan chicken , sliced or cubed – 180 g
  • ⅓ cup vegan bacon , chopped – 20 g
  • 1 ½ cups baby spinach , about 30 g
  • 1 ½ cups vegan mozzarella cheese , shredded – 150 g
  • ½ cup vegan Parmesan cheese , grated, plus extra for topping – 40 g
  • ½ teaspoon Italian seasoning , 4 g
  • Salt and pepper , to taste
  • Red pepper flakes , to taste (optional)

Instructions

  • Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
  • Roll out your pizza dough on a floured surface into a 12–14 inch circle. Transfer to a pizza pan or baking sheet lined with parchment paper.
  • Spread vegan Alfredo sauce evenly over the dough, leaving a ½-inch border around the edges.
  • Sprinkle shredded vegan mozzarella and vegan Parmesan evenly over the sauce. Then top with spinach, vegan chicken, and bacon.
  • Season with Italian seasoning, salt, and pepper to taste. Add Red pepper flakes for some heat if desired.
  • Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly.
  • Remove from the oven and sprinkle additional vegan Parmesan cheese on top. Let it cool for a couple of minutes, slice, and serve warm.

Notes

  • Refrigerator : Store leftover Alfredo sauce pizza in an airtight container or wrap it tightly with plastic wrap before placing it in the fridge. It will keep for about 3 days.
  • Freezer : To store your leftovers for longer, place them in a resealable freezer bag or wrap them tightly with foil or plastic wrap and freeze for up to 2 months.
  • Reheating : For best results, preheat your oven to 425°F and place the pizza on a baking sheet. Bake until the pizza is heated through and the crust is crispy again. The microwave also works, but the crust is more likely to be soggy.