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!! 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 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

4.8 from 50 votes
lemon-blueberry-cake
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!!

Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Zucchini Cake
Servings: 8
Author: Amanda Rettke
Ingredients
Cake
  • 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
Lemon Buttercream
  • 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
Instructions
Cake
  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 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.
Lemon Buttercream
  1. Combine butter, sugar and salt and beat till well combined.
  2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  3. Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).

Recipe Video

*****

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!

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Comments

  • Pam says:

    So moist and fluffy. I used a 9×13 increasing baking time to ~55 min. Out of butter so I substituted crisco. Cut powdered sugar to 3c. And lemon juice to a whole lemon (? 2tsp)
    So yummy

  • Nancy says:

    Enjoy your recipes

  • Christy says:

    LOVE this cake! However the frosting is very rich and gave us all belly aches! I wonder if there’s there is a lighter frosting recipe that would go well with this? I love the lemon flavor! MAYbe one without butter?

  • Louise says:

    I have made this cake 2 times now and it is everything you would expect and then some. My neighbor introduced me to it by bringing me a slice one night. It was so good I had to try it. O my gosh was it easy and delicious! I’m making for a church gathering for Sunday that will make it 3 times! You won’t be disappointed with this cake.

  • Amy says:

    What should change if I make this a bread or a non layered cake please? Thank you!

  • Kyle molstad says:

    Did you leave out the lemon in the cake recipe? You say it’s in cake and frosting

    • Gioia Swigert says:

      Can you use cake flour instead of all purpose flour? I’ve some cake flour begging to be used. Did you leave out the lemon juice in the cake? If so how much?

    • C.L. Wilson says:

      You should be able to add some lemon juice and zest, to taste, but just be careful of the amount of juice, used, as it may offset the moisture, maybe up to 1/3 cup, tops.

      I tend to go rather cray with the zest (at least 1 – 2 tbsp), and I think orange would also work, with this recipe!

  • diane williams says:

    have you ever made these as cupcakes?

  • Diane says:

    Every try making into cupcakes? I want to make this but with only 2 people eating it seems like a big cake and cupcakes are easier to share! Let me know if the recipe changes the temp or baking time plz

  • Kate Phillips says:

    This looks SO delicious! Can this be successfully made into a multiple layered cake, for a ‘semi-naked’ wedding cake??

  • Carrie Zuniga says:

    Please email m me more recipes and zucchinis

  • Carolyn says:

    I made this cake. The actual cake was good but the frosting was nearly as thick as fondant and impossible to spread.

    • C.L. Wilson says:

      It depends on the confectioner’s sugar you use, as it is cut with a bit of cornstarch. You can always dribble in some more lemon juice, a little bit, at a time, until the frosting is the consistency you prefer.

  • Susan says:

    I will definitely make this one.
    Do you have anything that calls for frozen blueberries?
    Need something in about 4 days….help….

  • Sher says:

    That buttercream is amazing!

  • Heather says:

    There are so many typos in this recipe. Can you please fix then all?

    • Amanda says:

      Nope. I like them. #growup

  • Karen in Québec! says:

    Wonderful cake !!!!
    I am crazy for anything blueberry, zucchini and lemon so i added more lemon juice than asked in the frosting and it is to die for!!!
    It is to me a 10 stars out of 5 lol

  • Annie says:

    Can you freeze this cake

    • Sophie says:

      Yes it freezes really well as gives a really good cut to the cake (freeze before icing) – defrost in the fridge (still covered) the day before then bring out of the fridge a few hours before icing.

  • Corinne says:

    I’ve made this cake many, many times! Love it. Easy to make, always turns out great. No, it’s not the healthiest, but everything in moderation 🙂 I’ve also used raspberries instead of blueberries. Yummy too. For the icing, I use a hand blender and mix spreadable cream cheese with lemon juice and mix in icing sugar and a little vanilla. It’s more of a runny, drizzly consistency, but tastes great. I have also made the buttercream icing – it’s thicker, like the picture, and tastes great, I just prefer the cream cheese flavour. Either way, the flavour from the fresh lemon juice really adds some zing to the cake.

  • Marlayne says:

    I’ve made this several times as everyone loves it!
    I also made it with Pineapple/mango fruit instead of the Blueberries. Awesome!
    Love this recipe!!

  • Marlayne says:

    I also have NOT made it with Frosting. I put it in two 9×9 cake pans and after baking and cooling, I cut it into loaves. I share with everyone and they love it!

  • Marlene says:

    Any suggestions for using less sugar?

  • Ferris says:

    I vegan-ized this and make it often. My friends and family love it! It’s so amazing!

  • Amy says:

    I make it in a 9×13 and use cream cheese icing. Everyone loves it, my friend said it’s his favorite cake ever!

    • Tami G. says:

      How long did you bake the 9×13 cake? Also, did you bake at same temperature in the recipe? Thank you.

  • Carol Ulmer says:

    This cake was a big success for Easter! Will definetly make again, So goooooood!!

  • Olga says:

    Hi. THis is great dessert. Could frozen blueberries be used instead of fresh ones?

  • Jodi Tuten says:

    We have made this cake several times now, and it is always delicious! Everyone loves it in my family!

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