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 amazingly as a savory side or is 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.

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.

Blueberry Zucchini Cake with Lemon Buttercream

Can I Use Frozen Blueberries?

Yes, you can! I do recommend allowing them to thaw first. The cake may also be tinted more of a blueish color as the thawed blueberries will bleed a bit more.

Lemon Blueberry Cake

Can I Make this Into Bread?

Absolutely. Pour batter into 4 mini loaf pans and bake at 350°F for about 50 minutes or until an inserted toothpick is removed with crumbs, but no wet batter.

More Zucchini Treats

lemon-blueberry-cake
4.87 from 80 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!!

Ingredients

Cake

  • 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

Instructions

Cake

  • Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
  • 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.
  • In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  • Slowly stir in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
  • 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

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

Video

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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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

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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I subbed blackberries for the blueberries and did a blackberry buttercream, and it was really excellent! I also subbed lemon juice for the vanilla in the cake to get some lemon flavor on. The only dessert at the family potluck to get finished! I’ll make it again with blackberries for sure, and will try blueberries too!

  2. This cake is a highly requested one in our family and beyond! The cake has incredible moisture with crumb-how does it happen?! The icing is wonderfully balanced lemony sweet. It holds in the refrigerator wonderfully for a few days, if it lasts that long.

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