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 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.
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.
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.
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 Zucchini 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
- 2¼ 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
- 1 cup (226g) butter, room temperature
- 3½ cups confectioners' sugar
- juice of one lemon
- zest of one lemon
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 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.
- 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).
Did you make this recipe?
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!
Like these Double Chocolate Zucchini Cupcakes. Seriously the best chocolate cupcakes, ever!
Do you have a chart or resource for those of us that love to bake, but only have time and materials to make 9 by 13 cakes? I would love to use your layer cake recipes, but need to make them in a 9 by 13 pan. All my round pans are in storage and many times I don’t have time to decorate and make the layer cakes- even though they are beautiful- my family just needs a dessert that tastes great with no fuss.
How would you adjust the recipe for two 9” cake pans instead of the 8”. Thanks!
Can I bake this in a 13×9 pan?
I have made this cake more times than I can count over the past 6 years! It is always a crowd pleaser…and I am always asked one of two questions ~ Will I share the recipe or will can they “order” one. I have successfully made this recipe using a variety of sizes of loaf pans also. Note: especially when making small loaves, use the smallest blueberries you can find to maintain the integrity of the cake batter. Sometimes on a small loaf, I will make a lemon powdered sugar glaze and pour it over while the loaf is still warm.
You cannot go wrong with this recipe! Easy, easy , easy. Delicious, delicious, delicious.
I made the recipe exactly as it said. It took 25 extra minutes to bake. I squeezed out the zucchini. Not sure why the time almost doubled? Was it meant to be air baked at that temperature? Do recipes assume that now? Thanks.
No, recipes won’t assume that. Baking times can vary depending on your oven.
This is my go to recipe, everyone loves it. I always make it in a 9×13. You just have to bake it a few min longer. I also use my go to cream cheese frosting instead of the lemon one above. Thank you so much for sharing this wonderful recipe.
Love making this cake , my work colleagues always ask me to make it if we are having a special meeting.
Enjoyed by my family at parties
Wondering if I can make this without the Zucchini? I don’t have any on hand and really don’t want to go to the store.Call me lazy. If so, what adjustments will I need to make?
Nope, I wouldn’t leave it out. I have a ton of recipes here though, should you want to browse!
Should the zucchini be peeled before grating or leave the skin on?
Do you think this cake can be made with Splenda or half Splenda and half sugar?