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 cup confectioners' sugar
- juice of one lemon
- zest of one lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon 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!
Do you peel the zucchini?
You can! I have made it both ways and prefer to leave the skins on, but sometimes peel if I don’t want to give away my baking secrets. 🙂
How much lemon juice in the buttercream?
Hi, Mary! I work with iambaker and am happy to help with questions. Use the juice of one lemon for the buttercream. Have a great day!
Great cake. But I’d like to make this for our coffee group. What changes do you make for bread or loaf cake?
I found the recipe using 1/2 cup butter and 8 ounces cream cheese. Yummy. Every thing tastes better with cream cheese.
I have gotten great reviews when I’ve made this. Can this be made into cupcakes?
Hi, Jill! I work with iambaker and am happy to help with questions. I would recommend these Lemon Blueberry Cupcakes. Have a great day!
I made this cake and it got raving reviews from all who ate it!! Worth the effort of baking it!! <3 it!!
I’m looking to bake this cake, but I’m confused about the lime. In your introduction you say “ added copious amounts of lemon flavor and zest to the cake and frosting”, but there is no mention of added lime in the cake ingredients or in the instructions. Please can you advise.
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.
Can I leave out the zucchini or will it change the recipe ?
Yes, it would change the recipe.