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
Ingredients
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
Lemon Buttercream
- 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
Instructions
Cake
- 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.
Lemon Buttercream
- 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).
Video
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!
Does this cake freeze well ?
Can I make a 9, x 13 with this recipe ?
I would think so. She mentioned in the blog article,it is supposed to be bread and she is serving it as a cake. We have made zucchini breads in cake pans frequently. My grandmother used a cake pan and put cream cheese icing on it for some variety.
Yes. Works well
This may be the first time I’ve ever commented on a recipe I found online. Made this yesterday for my husband, daughter and son-in-law. It got rave reviews, was easy to make. It looked beautiful, was incredibly moist, and tasted fresh and light. My husband says he “loathes” zucchini, so I waited until he’d licked his plate clean before telling him the secret ingredient! Thanks for sharing!
That’s WONDERFUL Suzanne!!
Thank you for sharing your happy results. Will try this recipe. Using gluten free flour, and stevia.
Let us know how that turns out.
a friend made this for my birthday on the weekend. it was the BEST ever! thanks – it is now my go to frosted cake or cupcakes or anything really.
How did you do the cupcakes?
I love this cake, my co workers love this cake, my family loves this cake!
I have made this cake on numerous occasions and have been paid by two co workers to make it for them for special occasions- it is delicious, moist and makes a beautiful presentation. I have been asked to make this cake and another for our “No Child Left Hungry” bake sale at work. My cakes will be on the auction table (hoping for high bids- my company matches what we make in the bake sale. Last year we donated over $12,000 to this campaign! OK so enough about me and my baking prowess- my question is the same as one posted by Christina Cole- can I bake the layers and freeze them for like a week, maybe two?
I have to make this cake for a bake sale on Thursday May 19th and again for my office for Black Eyed Susan day, May 20th. If I can freeze the layers from a weekend of baking that would save me so much angst.
Thanks in advance for a quick reply!
You can freeze ahead. Just make sure you wrap the cooled layer in plastic wrap then in a ziplock-type bag. And YAY!!! Great job! You must be the most popular gal at work! 🙂
I use to make blue berry bread which is what this is and freeze it all the time, I use to make large batches of the breas for a motel that sliced and baged it in the rooms as a treat for the customers. Freezes very well!
This cake is amazing. I’ve made it before with great reviews! I’m attending a bachlorette party in June and hoping I can make this into cupcakes. There are 11 bachlorettes. Any ideas on how to make it cupcake friendly?
Just reading your comment now so you may already have your answer. The cupcake recipe for this cake is in the post. Just scroll down and you will find it before the comments. Good luck!
Is it possible to use cane sugar instead of white sugar ? And it says white sugar can I be confusing that with powered sugar?
Thank you
Granulated sugar = cane sugar or white sugar, the kind use use to make a cake.
Powdered sugar = confectioner’s sugar, the kind you use in frosting.
I am assuming that you do not peel the zucchini? I bake cakes weekly and love trying new recipes.
I do not! But you can. 🙂
Thank you for answering my question. I wondered too if you can leave peeling on the zucchini.
I made this last weekend and it was a big hit with my family. My sister has now requested that I make it for her upcoming birthday. What makes this recipe so well-balanced is the combination of the lemon in the icing and the moistness from the blueberries and zucchini in the cake. I swear the cake was more moist the next day,if you have any left to eat. For those of you who think the cake is sweet enough and it doesn’t need the the icing, you should absolutely try the icing for a complex and satisfying component. The lemon zest and lemon in the icing vs. the sweetness of the cake is AMAZING!!
My icing didn’t come out right butter in powder sugar separated. Any ideas as to why? I did use it anyway so it would have a lemon touch to it…the lemon is a must. Keeping this recipe!,
That’s odd unless you used a product other than real 100% Butter- No imitations or margarine as they have too much water in them.’I always use unsalted Butter in my baking.
Going to make this for Father’s Day . Wondered if it’s necessary to use parchment – or if greasing and flouring pans is sufficient.
I grease and flour my pans and it is fine.
Have you ever tired it with another berry type? raspberry or strawberry?
rasberry and black berry would be fine.