Preheat the oven to 350°F and grease a 10-inch bundt cake pan.

In a small mixing bowl, whisk together the dairy-free milk, vegan yogurt, lemon juice, and lemon extract.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a separate bowl or stand mixer with the paddle attachment, beat together the room-temperature vegan butter and sugar until light and fluffy, about 1-2 minutes.

On low speed, slowly add the milk mixture, adding a small amount at a time until completely incorporated.

Add a third of the flour mixture, beating on high speed. Continue to add the flour until fully incorporated.

Gently fold the blueberries into the batter with a spatula.

Add the batter to the prepared bundt cake pan, smoothing out the top.

Bake on the center rack of the oven for about 50 minutes or until golden brown on top and a toothpick inserted into the cake comes out clean.

Allow the cake to cool completely in the pan. Use a butter knife to loosen the cake from the sides of the pan.

Blueberry Glaze:

While the cake is cooling, prepare the glaze. In a small saucepan over medium heat, add the blueberries. Use a potato masher to crush the berries, stirring until all the juices are released.

Place a mesh sieve over a bowl and transfer the blueberry mixture to the sieve. Using a spatula, allow the puree to pass through the sieve while separating the skins. Refrigerate the blueberry puree to cool.

Sift one cup of powdered sugar into a medium bowl. Add 1-2 tablespoons of the blueberry puree and whisk together to form a paste.

Add one tablespoon of lemon juice at a time until a smooth consistency forms.

Putting it Together:

When the cake is completely cool, turn the cake pan upside down onto a cake stand and carefully allow the cake to release.

Pour the blueberry glaze over the top of the cake. Allow the glaze to harden slightly before cutting and serving.

Enjoy your delicious Vegan Blueberry Lemon Cake!