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

4.85 from 64 votes
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
  • 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 cup confectioners' sugar
  • juice of one lemon
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  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 stir 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • CindyMom says:

    Amanda, Can you pretty please add a photo option to the “Print recipe”. I hate not having a photo as the pdf when I print/save your recipes.

  • Beverly Beard says:

    I absolutely love this cake. I want to know can I make it as a sheet cake? Would I have to change the cooking time?

  • Sophie says:

    This cake is so delicious! I added poppy seeds for extra bite which worked really well. And opted for a cream cheese icing, but will try butter cream next! ⭐️⭐️⭐️⭐️⭐️

  • Naomi Ramirez says:

    I used a 12 inch pan and it came out perfectly. I wasn’t a fan of the lemony frosting (and I didn’t put as much zest) I am going to use the frosting from your to-die-for carrot cake next time. I can’t wait! I think that will be the perfect pair. Thank you for this recipe.

  • Patty Leathers says:

    Your desserts make my mouth water. They are easy and use everyday ingredients. I love your posts. God bless you. Patty leathers

  • Nirali Pelletier says:

    Any suggestions on how to make this into a cupcake recipe? What would the baking time be?

  • Elizabeth says:

    I made this cake for Mother’s Day and it was absolutely delicious!!! I LOVED the lemony frosting!! This recipe is a keeper!!! Everyone loved it!!!

  • Michelle S says:

    I have made this as both a cupcake recipe and a 9×13 recipe – for cupcakes I start checking at about 16-17 minutes, and usually take about 20-22 minutes. 9×13 cake takes about 30-40 minutes (my oven is finicky so I always start checking really early in the process). This is one of my favorite cakes, and the one that everyone asks me to make – in fact, I made it for my best friend’s wedding!!!

  • Annie B says:

    Your recipes look absolutely delicious! Great photos! Printed 2 and can not wait to try them! Question: As I am not a fan of vegetable oil, can butter be substituted? I may not have read all the text—oops! I printed the Perfect Choc Cake and Lemon Blue Zuc Cake. Please advise! Thank you! PS. Love the videos! One look is all I need to replicate! Awesome!

  • Caren zell says:

    They are great

  • Vicki Zimmerman says:

    Yummy, I used Huckleberries and the second time I make it I added lemon zest to the frosting. I made it in a 9*13, it turned out great, I also put it in the freezer for later and it turned out fine

  • Vicki Zimmerman says:

    My previous comment, I meant to say I put zest into the cake batter mix to give it a more lemon flavor

  • Judy says:

    Could you make the lemon-blueberry, zucchini bread into cupcakes?

  • Truman says:


  • Demetria says:

    I have omitted the frosting & used a lemon glaze and it was fantastic!

    • Amanda Rettke says:

      Love that idea Demetria!

  • Julia says:

    Thank you for sharing this amazing recipe. Its delicious!! Even my husband who only eats chocolate cake said it was amazing!! Definitely worth the time!!

  • Sharon says:

    This recipe is a keeper! I made it last week and it was moist and delicious. I can’t wait to make it for my family members with late summer birthdays.>

  • Vicky Waskul says:

    I love this cake. Have shared the recipe numerous times on Facebook and make it for special occasions all the time.It’s a never fail recipe.I have a photo but don’t know how to share it.

  • Nicole M says:

    I have made this cake as the Blueberry-Lemon and once as a Cranberry-Orange one for a gathering near Christmas, both received rave reviews! My family loves lemon so I added a bit of zest to my cake and a bit of lemon extract to the icing. Amazing!

  • Michelle Allegra says:

    Just had this cake at a fundraiser dessert auction… asked immediately for the recipe… can’t wait to make it myself. The only thing she did differently from this version is that she spread the frosting all over the cake rather than just in the layers… it was divine!

  • Florestella Chavez says:

    Amazing recipes…Thank you for sharing.

  • Shirlee says:

    Thank you for this recipe – I make this cake *all* the time – it’s the BEST – and all those that eat it bow down and worship me 😉

  • Rachel says:

    Someone brought this to Thanksgiving yesterday and it was the best cake I’ve ever had in my life. I’m going to make it every year now. Maybe every month!

    • Amanda Rettke says:

      Love that!!

  • Francine Williams says:

    Hello, I am going to try this for Christmas and I am wondering if this recipe can be used in a loaf pan.