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.
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.
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. 😉
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!
This Lemon Blueberry Cake with loads of gorgeous Zucchini is going to be your new favorite dessert!!
- 2 cups finely shredded and lightly drained zucchini
- 3 eggs, lightly beaten, room temperature
- 1 cup (224g) vegetable oil
- 3 tsp. vanilla extract
- 2 1/4 cups (450g) white sugar
- 3 cups (375g) all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 pint fresh blueberries, you can reserve a few for garnish if so desired
- 1 cup (226g) butter, room temperature
- 3 1/2 cupd confectioners sugar
- 1 lemon juice and zest of (about 2 tablespoons)
- 1 tsp. vanilla extract
- 1/8 tsp. salt
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Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
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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.
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In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
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Slowly stir in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
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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.
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Combine butter, sugar and salt and beat till well combined.
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Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
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Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).
Recipe Video
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If you like this cake be sure to check out my other amazing Zucchini Recipes!
Like these Double Chocolate Zucchini Cupcakes. Seriously the best chocolate cupcakes, ever!
This is an amazing cake!! I’ve always made it in two round cake pans. Could this cake be made in a bundt pan? Maybe it would need to have a portion of batter placed in another small pan to properly distribute?
I haven’t made it in a bundt pan, but I would be worried that the dough would not cook fully in the middle and the top and sides might get too brown.
Can you substitute almond flour for so and monk fruit for white sugar?
What is the nutritional breakdown in the cake?
Is the butter salt free?
What is the nutritional value and if made in cup cakes how many will this recipe make
In frosting is it the juice of one lemon and 2 tbsps of zest?
I just made this cake and it looks and smells wonderful. However, it is not very tall and I was wondering if you have any directions for high altitude baking.
Absolutely amazing!
I am going to try this cake. I am wondering why it is called lemon cake when there is no lemon in the cake part of the recipe. Having vanilla in cake recipe makes it vanilla cake unless you switch out the vanilla for lemon.
I work with iambaker and am happy to help out with questions!
Hi, Ellie! The lemon flavor is the lemon zest and juice in the lemon buttercream. Enjoy!
Could you bake this cake in a 9 x 13 pan, if yes what temperature and for how long? Can you substitute frozen berries too?
Hi, Marilyn! 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. In addition, we have only used fresh blueberries in the recipe. Have a great day!
Fabulous cake. Big hit. I did have to add a good 20 minutes to the baking time. (my oven is caliberated). Also, I used organic, store bought, blueberries which were virtually tasteless, sadley. However, they did add a nice tart zing to the cake. Fresh home-grown blueberries would put this cake over the top!
Could I bake this in a burnt pan instead as I don’t haArve the round pans?
This cake is delicious! Perfect for spring/summer! I followed the recipe exactly, except I used 4 small 5” cake pans so that I could make 2 mini cakes (one to share :)). Just turned the temp down for baking and added about 15 minutes. Will definitely be making this again, thanks for sharing!
Wonderful cake and buttercream icing. Delicious & beautiful. Thank you!
Hi! Should I fold in the flour or use the whisk?
Hi, Imogen! I work with iambaker and am happy to help with questions. You can gently stir in the flour. I hope this helps, and have a great day!
Can you make the cake,
LemOn and blueberry without the zucchini
I love this cake! Is my second time baking it and I’m in love of this recipe ☺
Do you have a recipe for a lemon cream cheese frosting instead of buttercream??
This is a new favorite cake. Thank you for the recipe!
I made your recipe for the Zucchini Blueberry cake and it turned out delicious! I brought it to a friends house and it was a big hit.
Thank you for sharing your recipe.
I’ve always made it in two round cake pans. Could this cake be made in a bundt pan? Maybe it would need to have a portion of batter placed in another small pan to properly distribute?
Hi, saim! I work with iambaker and am happy to help with questions. We have not made this cake in a bundt pan, but you sure could try it! Let us know how it turns out, and have a great day!
I made this cake yesterday! Turned out beautifully. The frosting is fabulous. My husband tells me he’s not a fan of zucchini. However, he absolutely loves this cake.
Thanks for posting this wonderful recipe!
Cathy
Oh my! Just baked this in a 9×13 app.35 minutes.. It is half gone! This is a keeper. I used golden zucchini, non peeled, and it looks like lemon peel in it…
Wonderful flavors. My only caveat is that with 3 C. flour and 2 C. of zucchini, this isn’t going to fit in 8″ cake pans I used 9″ which was much more accommodating.