This gorgeous Blueberry Lemon Zucchini Cake is bursting with juicy blueberries, shredded zucchini and topped with a luscious lemon glaze. It is absolutely spectacular and sure to please everyone.
Holy smokes summer is coming to an end all too quickly. I’m trying to hold on to every last bit that I can, so today I’m sharing this amazing Blueberry Lemon Zucchini Cake. This delicious cake combines the best of summer into one delicious cake and I can almost guarantee you’re going to fall head over heels in love with it.
Coming from a die-hard chocolate lover, this Blueberry Lemon Zucchini Cake is easily at the top of my favorite cakes ever list.
The combination of lemons and blueberry is timeless (and delicious), and adding in zucchini is the perfect way to add moisture! Honestly, you won’t even be able to tell there is zucchini in this cake. If you’re not lucky (or maybe unlucky) enough to have a garden still full of zucchini, I bet you have a neighbor who does and who would gladly give you one or 10.
This cake calls for simple, basic ingredients that turn into one fantastic cake.
For the cake you will need:
- flour
- baking powder
- baking soda
- salt
- buttermilk
- lemons
- vanilla extract
- butter
- sugar
- eggs
- shredded zucchini
- fresh or frozen blueberries
For the glaze you need:
- powdered sugar
- half and half
- water
- lemon juice
A few simple tips. .
- Zucchinis that have grown to be colossal in size usually have large seeds in the middle of them. So if you’re using a massive size zucchini, be sure and cut it in half lengthwise and spoon/scoop out the seeds. I take a large spoon and just run it down the middle and the seeds come out easily.
- The skin on larger size zucchinis can sometimes be thick and tough, so I recommend peeling them or at least partially peeling them.
- Zest your lemons before juicing them. This makes it so much easier to get all of the zest from the rind! Also, room temperature lemons are easier to juice and will yield more juice.
Go ahead and indulge in this Blueberry Lemon Zucchini Cake and don’t feel guilty about it. I mean after all it does have a fruit and vegetable in it so it’s go to be healthy, right? (lol)
Oh and one last thing, if you’re worried about zucchini-haters not loving this cake, don’t be. You can’t even tell there is zucchini in it. In fact, if it wasn’t for the flecks of green, your kids would never know they’re eating veggies.
Craving more delicious desserts similar to this?
Zucchini Bundt Cake with Crunch Lemon Glaze will knock your socks off. You won’t regret making this one.
Browned Butter Zucchini Coffee Cake is topped with a buttery streusel and a delicious glaze. Another one you’re going to love!
Blueberry Cream Cheese Bread is a simple, scrumptious quick bread that everyone will love.
Lemon Brownies are a game changer. I might even like these as much as chocolate brownies (yikes!).
Print
Blueberry Lemon Zucchini Cake
- Total Time: 1 hour
- Yield: 15 servings 1x
Description
This gorgeous Blueberry Lemon Zucchini Cake is bursting with juicy blueberries, shredded zucchini and topped with a luscious lemon glaze. It is absolutely spectacular and sure to please everyone.
Ingredients
Cake:
- 2 cups shredded zucchini, peeled or unpeeled (your preference) SEE NOTE
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- zest and juice of 1 lemon
- 2 teaspoons vanilla extract
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 2 cups fresh or frozen blueberries (10oz)
Glaze:
- 2 cups powdered sugar
- 1/4 cup half & half
- 1 tablespoon hot water
- 1 tablespoon fresh lemon juice
- Lemon zest (about 1 teaspoon)
Instructions
Cake:
- Shred the zucchini using a food processor or a large box grater. Set aside (no need to blot dry or drain).
- Preheat oven to 350°F. Lightly spray a 13×9-inch baking pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a measuring cup combine 1/2 cup buttermilk, lemon zest, lemon juice and vanilla. Stir to combine and set aside.
- In a large mixing bowl beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Add 1/3 of the flour mixture to wet ingredients and mix on medium until blended. Add 1/2 of the buttermilk and mix again until combined. Add another 1/3 of the flour mixture, mix until combined. Pour in the remaining buttermilk, and stir, then add the remaining flour mixture and stir until combined.
- Fold in the zucchini using a rubber spatular, being sure to scrape the bottom and sides of the bowl (batter will be thick).
- Pour and spread he batter into the prepared pan. Scatter the blueberries over the top slightly pressing them into the batter. Bake for 45 to 55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool on a wire rack and spread glaze over top once cake has cooled slightly.
Glaze:
- Whisk the glaze ingredients together until smooth. Spread over the top of the slightly warm cake. Allow the glaze to set slightly then serve.
Notes
- I partially peel my zucchini so I still some some green flecks in the baked goods.
- Prep Time: 15 mins
- Cook Time: 45 mins
Recipe Source: Adapted slightly from Saving Room For Dessert
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