Lemon Blueberry Cake

filed under: Cakes on August 13, 2014

Hi-ho, hi-ho, it’s to the garden I go! And come back with loads of zucchini.  And then bake with it.  It’s in my blood people. This Lemon Blueberry Cake with loads of gorgeous Zucchini is going to be your new favorite dessert!! Don’t miss my 50 Best Cake Recipes if you want to be inspired!


Lemon Blueberry Cake

This cake is seriously amazing. The combination of lemons and blueberry is timeless, and adding in zucchini (courgettes)is the BEST way to add moisture! I used whole fresh blueberries in the cake and then added copious amounts of lemon flavor and zest to the cake and frosting. I think you will find that this cake is just plain perfect. Try my Lemon Blueberry Sweet Rolls for more of this timeless combination.

Lemon Blueberry Cake Recipe

Zucchini in Baking

Some folks wonder why do I use zucchini in baking? First off, I love zucchini. It works amazing as a savory side or incorporated into desserts. No, you cannot taste the zucchini itself when you are baking, but you do reap the benefits of this vegetable that is packed with moisture.

I found this recipe over at allrecipes.com and it is officially labeled as Blueberry Zucchini Bread.  I studied the ingredients and thought, there is no way I can pass this off as bread!  Why not just make it in an 8-inch round cake pan and see how it goes.

It went. Right into my belly.

Lemon Blueberry Cake with Lemon Buttercream


This cake is moist!  Like amazingly so.  I popped my cake into the freezer right after baking only because I wanted a nice clean cut.  But I do recommend eating when it is still warm and the zucchini bits are lounging around the bursting blueberries in a delightful way.

Because this recipe is technically designed as a bread, this cake is pretty dense.  Densely packed with deliciousness that is. 😉

Blueberry Zucchini Cake with Lemon Buttercream

I would really love to try this cake with raspberries, as my love for blueberries has inadvertently excluded all other fruit on my little baking blog.  Maybe even a berry medley!  Oh yeah.  Definitely.

Off to bake!


Lemon Blueberry Cake

4.85 from 72 votes
Lemon Blueberry Zucchini Cake
Prep Time
15 mins
Cook Time
40 mins
Cooling Time
20 mins
Total Time
55 mins

This Lemon Blueberry Cake with loads of gorgeous Zucchini is going to be your new favorite dessert!!

Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Zucchini Cake
Servings: 8
Author: Amanda Rettke
  • 2 cups finely shredded and lightly drained zucchini
  • 3 large eggs, lightly beaten, room temperature
  • 1 cup (224g) vegetable oil
  • 3 teaspoons vanilla extract
  • cups (450g) granulated sugar
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pint fresh blueberries, you can reserve a few for garnish if so desired
Lemon Buttercream
  • 1 cup (226g) butter, room temperature
  • cups confectioners' sugar
  • juice of one lemon
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • teaspoon kosher salt
  1. Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
  2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Life the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You will want 2 total cups of shredded zucchini after it has been drained. Set aside.

  3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  4. Slowly stir in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

  5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Lemon Buttercream
  1. Combine butter, sugar and salt and beat until well combined.

  2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  3. Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).

Recipe Video



If you like this cake be sure to check out my other amazing Zucchini Recipes!

Double Chocolate Zucchini Cupcakes!

Like these Double Chocolate Zucchini Cupcakes. Seriously the best chocolate cupcakes, ever!

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  • Nicole Keuper says:

    This is my favorite Spring/Summer cake to make. It’s moist, exploding with flavor with the pop of lemon and the sweet flavor of the blueberries. It always gets raves reviews.

  • Melissa Harrington says:

    Can I leave out the zucchini or will it change the recipe ?

    • Amanda Rettke says:

      Yes, it would change the recipe.

  • Crystal says:

    Have you made these into cupcakes?

    • Elizabeth Keeney says:

      Hi, Crystal! I work with iambaker and am happy to help with questions. Here is a recipe for Lemon Blueberry Cupcakes you might like. Have a wonderful day!

  • Trish says:

    I’ve made this several times and it’s very good! I’d like to try cupcakes….has anyone tried making this recipe for cupcakes and if so how long did you bake?

  • Jenn says:

    Would this cake recipe turn out if I baked it in 6 x 3 round baking pans instead of 8×8?

  • Janice Bergman says:

    I would love to make this cake with raspberries. How much of the raspberries would you suggest? Other than the change of the berries, would you change anything else? I’ll make this blueberry one too!!

  • Linda says:

    Is it possible to make this recipe in a 13×9 pan? If so, what temperature and baking time? Thank you

    • Elizabeth Keeney says:

      Hi, Linda! I work with iambaker and am happy to help with questions. We have not tried baking this cake in a 9×13-inch pan, but you may not have enough batter for that size pan; an 11×7-inch baking dish would be closer in volume. I hope this helps, and have a great day!

  • Tamm Howell says:

    Has anyone made this using a gluten free flour?

  • Candy Eaton says:

    Used the 7 x 11 sheet pan per the recommendations — definitely should have used the 11 x 13 pan. Overflowed the pan, still jiggling in the center after baking for 55 minutes.

  • Kerstin says:

    Is there no lemon in the cake batter?

    • Elizabeth Keeney says:

      Hi, Kerstin! I work with iambaker and am happy to help with questions. You are correct. The lemon flavor is packed in the lemon buttercream. Have a wonderful day!

  • Becky DW says:

    This was delicious. I would not change a thing about this recipe! I took it to a church potluck and included “zucchini” in the name on the label. My husband thought no one would try it but it was more than half gone, and those who tried it, loved it! It’s a keeper!

  • Kathi says:

    Could I freeze the cake ahead of time and frost when thawed?

    • Elizabeth Keeney says:

      Hi, Kathi! I work with iambaker and am happy to help with questions. Others have stated that the cake freezes well. Just be sure to let it cool completely before storing it in the freezer and frost when thawed. Have a great day!

  • JoAnn says:

    This cake looks absolutely delicious!
    I really enjoy following you! Thank you for wonderful ideas and great recipes!

  • Michelle says:

    Can I use 9 inch pans for the zucchini lemon blueberry cake

  • Michelle says:

    I made the blueberry zucchini lemon cake and it’s the best. I love the icing. Will definitely be my favorite

  • donna hoover says:

    great recipes never had a bad one

  • Natalie E. Herron says:

    All of these recipes look delicious! Cant wait to start baking.

  • Meredith says:

    Goodmorning do you have this reicepe in gramms and milliters because in the Netherlands we use that here.
    And I want try this cake.

  • Lisa says:

    This truly is THE BEST!! I make this cake Gluten-Free and everyone loves it! I’ve also used a Bundt pan which makes for a beautiful presentation!

  • Deborah says:

    Haven’t made it yet, but I plan to . One question: can I substitute melted butter for the oil. Seems I always taste an oil aftertaste. Will substituting it change the result?

  • Cherie says:

    I love this cake and I didnt eave out the zucchini and just added 1/2 cup of water and.its amazing

  • Cherie says:

    Sorry I did leave out zucchini and added 1/2 of water. Was amazing Nd I’ve made it a ton of times

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.