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?
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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!
Enjoy your recipes
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?
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.
What should change if I make this a bread or a non layered cake please? Thank you!
Did you leave out the lemon in the cake recipe? You say it’s in cake and frosting
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?
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!
have you ever made these as cupcakes?
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
This looks SO delicious! Can this be successfully made into a multiple layered cake, for a ‘semi-naked’ wedding cake??
Please email m me more recipes and zucchinis
I made this cake. The actual cake was good but the frosting was nearly as thick as fondant and impossible to spread.
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.