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!
Oh my gosh!!! That looks so yummy! If it was in my house, I think I would have it for breakfast with a big glass of milk! That wouldn’t be wrong would it? 😉
I love this idea, changed it up a bit for the sake of quick travel food. I added lemon zest and juice to the mixture and am currently baking in loaf pans for a bread instead of cake. Thank you for the recipe! Smells fabulous.
Fabulous adaptations Jessica… hope it all turns out great!!
Oh. My. Goodness! My favorite fruit is blueberries…I love anything lemon….and this cake looks totally amazing! Have definitely got to make this! I grow blueberries and blueberry season is over here, but I froze some….gotta take them out of the freezer and bake away! Thanks so much for sharing. I get sooooo many wonderful recipes from your blog. Always look forward to seeing you in my inbox!
Thank you so much Norma! I hope you enjoy! 🙂
I just finished baking this! I happened to have everything for this recipe on hand, so when I saw the beautiful photo, I couldn’t resist. I’m taking my kids to a friend’s house later today and everyone there adores lemon tasties, so I think we’ll be sharing. It’s frosted and sitting on a plate, looking so delicious it’s hard to resist cutting myself a slice right now. I settled for licking the frosting bowl clean while I wait.
YAY!!! Be sure to let me know what you think! 🙂
This cake was a big hit! Our lemon-loving friends gobbled it up and asked for seconds.
Wonderful!! So glad!!
I made your cake and brought it into work today. It has received RAVE reviews! Thank you for making me the most popular person today!
AWESOME!!! Love it Sarah!
Your cake picture is awesome! Your photos always great. Thanks for sharing zucchini cake with blueberry. Lovely!
Amanda, can I use frozen blueberries? I bought too many fresh and put them in the freezer immediately. What do you think?
Thanks.
E
I’m obsessed with blueberries and lemons this summer, and when you add zucchini into the mix I can hardly contain myself 😉
How did you know I have zuchinni coming out of my ears?!
Totally loving this zucchini recipe trend, and I love blueberries and lemon, so I’m about a million percent sold on this cake! Looks amazing!