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!
This is my favorite Spring/Summer cake to make. It’s moist, exploding with flavor with the pop of lemon and the sweet flavor of the blueberries. It always gets raves reviews.
Can I leave out the zucchini or will it change the recipe ?
Yes, it would change the recipe.
Have you made these into cupcakes?
Hi, Crystal! I work with iambaker and am happy to help with questions. Here is a recipe for Lemon Blueberry Cupcakes you might like. Have a wonderful day!
I’ve made this several times and it’s very good! I’d like to try cupcakes….has anyone tried making this recipe for cupcakes and if so how long did you bake?
Hi, Trish! I work with iambaker and am happy to help with questions. Here is a Lemon Blueberry Cupcakes recipe you might enjoy. Have a great day!
Would this cake recipe turn out if I baked it in 6 x 3 round baking pans instead of 8×8?
I would love to make this cake with raspberries. How much of the raspberries would you suggest? Other than the change of the berries, would you change anything else? I’ll make this blueberry one too!!
Is it possible to make this recipe in a 13×9 pan? If so, what temperature and baking time? Thank you
Hi, Linda! I work with iambaker and am happy to help with questions. We have not tried baking this cake in a 9×13-inch pan, but you may not have enough batter for that size pan; an 11×7-inch baking dish would be closer in volume. I hope this helps, and have a great day!
Has anyone made this using a gluten free flour?
Yes! It’s always how I’ve baked it and it’s amazing. I use Cup 4 Cup gf flour.
Used the 7 x 11 sheet pan per the recommendations — definitely should have used the 11 x 13 pan. Overflowed the pan, still jiggling in the center after baking for 55 minutes.
Is there no lemon in the cake batter?
Hi, Kerstin! I work with iambaker and am happy to help with questions. You are correct. The lemon flavor is packed in the lemon buttercream. Have a wonderful day!