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!
what is the texture like with this cake? Like carrot cake? I’ve never baked with zucchini and I’m intrigued! Thx.
can’t wait to try this–can it be in a 9×13 pan? eileen garelick
This cake is amazingly moist, flavorful and downright delicious! I followed your directions exactly and made it look just like yours. Thank you for sharing such a wonderful recipe and beautiful photos.
1 cup of oil? Nooo, I’ll try it with a lot less oil. It looks delicious and I love baking with zucchini, I will make it. Yum yum.
I have never once left a comment on a recipe before, but I have to for this recipe. I just made this and it is easily the most amazing cake I have ever tasted. Ever.
I am honored to be your first! 🙂
Made this cake this weekend with my daughter. Wasn’t too difficult to make with an 8 year old. The cake was delicious! My daughter was not so sure about putting zuchini in a cake. I promised her she wouldn’t even know. She loved it too!
Liked the Lemon in the buttercream, but found it to be too sweet. Any suggestions to cut down on the sugar in the frosting?
could you make cupcakes and any idea how many it would make?
I am making some tonight. Will let you know! 🙂
This looks delicious! I will definitely get it a try with all my garden zucchini 🙂
OMG! I just made this into a bundt cake and it is amazing without the Lemon Buttercream. It took the full 45 minutes to bake but is worth the wait!!
I have been following your recipe posts, and find your recipes very inspiring. I have seen hundreds of zucchini recipes, and have never tried a single one, until this one for Bueberry Zucchini cake with lemon buttercream frosting. I just finished hand writing the recipe, as my printer is on the blink, and wil bepurchasing the ing. very soon. This looks and sounds soo delicious!!!!! Thank you so very much!!!!!!!!!