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Blueberry Vanilla Bundt Cake

Kathrin Klara Salzwedel

German foodie, nature and animal lover, devoted to her dog Mara, cat Louis and her chickens


Instagram: @klaraslife



500 g flour

200 g coconut blossom sugar or cane sugar

1 tsp baking soda

1 tbsp apple cider vinegar

¼ tsp salt

200 ml plant butter, melted

350 ml vegetable milk

(I have used oat milk)

Blueberry Dough

4 tbsp blueberry powder

2 tbsp frozen blueberries

5 tbsp vegetable milk

Berry Glaze

150 g powdered sugar

1 tbsp berry powder

(maqui berry powder)

Lemon juice


For the basic dough, mix all dry ingredients in a bowl. Add liquid ingredients and mix with the hand mixer until it becomes a soft dough. Add more milk as required. Finally, add the vinegar and stir briefly. Grease the bundt pan and grind. Add half of the dough. Mix the other half of the dough with the ingredients for the blueberry dough and pour into the mold. Poke the dough with a fork to draw the typical marmore pattern. Bake at 355°F/180°C for about 50 minutes. Allow the cake to cool for 10 minutes in the mold, then rinse and allow to cool completely. Mix the glaze ingredients and pour over the cake.

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