Jump to Recipe
  • 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!!

    Lemon Blueberry Zucchini Cake with Lemon Buttercream

    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.

    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


    4.78 from 22 votes
    Lemon Blueberry Zucchini Cake
    Prep Time
    15 mins
    Cook Time
    40 mins
    Cooling Time
    20 mins
    Total Time
    55 mins
    Servings: 8
    Author: Amanda
    • 3 eggs lightly beaten, room temperature
    • 1 c (224g) vegetable oil
    • 3 tsp. vanilla extract
    • 2 1/4 c (450g) white sugar
    • 2 c finely shredded and lightly drained zucchini
    • 3 c (375g) all-purpose flour
    • 1 tsp. salt
    • 1 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1 pt fresh blueberries you can reserve a few for garnish if so desired
    • Lemon Buttercream
    • 1 c (226g) butter, room temperature
    • 3 1/2 c confectioners sugar
    • 1 lemon juice and zest of (about 2 tablespoons)
    • 1 tsp. vanilla extract
    • 1/8 tsp. 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 to have 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 add 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.
    6. Lemon Buttercream
    7. Combine butter, sugar and salt and beat till well combined.
    8. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
    9. Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).


    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!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    I love to bake.and i enjoy ur receipes.

    Do you know if I can substitute gluten free flour for the regular flour? Perhaps along with coconut flour? I can’t use Almond flour since my husband has allergies to Almonds. I’ve converted other recipes but I thought you might have more experience with that than I do since you’re the baking expert. Thank you.

    Baking this tonight…I know it will be wonderful

    I really like your idea with the blueberry zucchini cake but can you use same recipe for cupcakes as well?

    I made this recipe and it was a flop.It seemed to be rising beautifully while it baked, but by the time the buzzer went of,it had flopped. The blueberries fell to the bottom and there was very little cake layer. It was very oily, soggy. And yes, I did wring the water out of the zucchini in a towel. I really don’t know whay I did wrong but I was really liking forward to this beautiful, refreshing cake. Any thoughts?? I’d like to try age again. Maybe reduce the veg oil? 1 cup seems like alot.

    Mine is in the oven as I type. I wish ingredients would appear consistently in grams/mls (universal) – I find cups time consuming by the time I go back and forth checking conversion tables.
    This contains a huge amount of sugar – think I’ll forego the icing. Probably my inexperience, but I also used 2 sandwich tins (I should have used either 2 sprung cake tins (I own only 1) or 3 sandwich tins for the amount of cake mixture. P

    I love this recipe, along with others that have enjoyed it.

    If I wanted to use gluten free flour, what impact/and or changes should be made in the recipe. Thanks, I appreciate your answers.

    Way too much batter for 8 inch pans,… Good thing I out them on pizza pans in the oven..
    They spilt all over,..took 19 minutes more to bake.
    I made double receipe of the icing,…not enough to ic3 correctly.
    I’ll update when we eat it.

    Love your recipes

    Love your recipes.

    Cannot wait to make this blueberry cake…just need to buy zucchini tomorrow!

    Hi! I am going to make this lovely cake and am wondering if it freezes? I would not put the frosting on and freeze.

    We own a blueberry farm so when I saw this recipe I had to bake it ! Turned out perfectly! Thank You !

    I just made this for a family bbq..PEOPLE WERE DYING OVER THIS CAKE!!!! So good! I added 1tbsp fresh sqeezed lemon to cake and 8 ounces of cream cheese to frosting and it was perfection!!! Thanks for the recipe it will be my summer go to from now on!!

      Thnx for your input. I was considering cream cheese (not a big buttercream fan). Did you substitute the butter for the cream cheese or just added the 8 oz to the overall recipe? Thanks! 🙂

    You have amazing recipes, as I am a mama and need her kids to eat their veggies and this is perfect to sneak them right in.

    Love ❤️

    Hi, I really appreciate you sharing your amazing recipes. Thank you so much.

    Its looks wow,you do nice cakes and foods

    Could this recipe be emailed to me? Having trouble with m
    Printer. Thank you

    How long would you recommend for cook time if I did it in a 9×13 pan instead? At work people tend to go for it if they can cut a ‘small piece’. Cupcakes and double layer cakes get passed over.

      I would add 5-10 minutes to the baking time. But keep a close eye on it!

    I love this recipe and my family LOVES this cake! We make it every summer. My son asked for it for his birthday this year. I am hoping to make a rectangular version for easier decorating and serving. How would you recommend adjusting the recipe in order to do a rectangular (9×12 inch) cake? I’m thinking two layers…

    Absolutely fantastic!

    I never write reviews, but I wanted to let everyone know how amazing this cake is. It’s a summer party for your taste buds! I brought this to a dinner party and several people asked for the recipe. Next time I make this cake I will replace half the butter in the icing with cream cheese. Thank you for your wonderful recipe Amanda.

    Don't Pass on Dessert!