What’s better than a soft, fluffy cake? One that’s packed with fresh blueberries, a touch of tangy lemon, and a sneaky dose of zucchini! This Lemon Blueberry Zucchini Cake is the ultimate summer-inspired dessert that’s as moist and flavorful as it is beautiful.
This recipe was born out of my love for baking with fresh produce. Zucchini adds the perfect touch of moisture without overpowering the flavors, while the lemon and blueberries create a bright, zesty burst in every bite. It’s one of those cakes that feels light and indulgent at the same time—perfect for brunch, tea time, or a show-stopping dessert.
The best part? This cake is versatile. Whether you top it with cream cheese frosting, a simple glaze, or enjoy it plain, it’s guaranteed to impress. Let’s bake up some sunshine and create a treat that will leave everyone asking for the recipe!
Recipe Resume: Todd Wilbur Style
- This Lemon Blueberry Zucchini Cake is incredibly moist, thanks to shredded zucchini, and bursting with the fresh flavors of blueberries and lemon.
- Light, fluffy, and not overly sweet, it’s perfect for any occasion.
- Topped with a creamy lemon glaze or frosting, it’s as beautiful as it is delicious.
- A simple, crowd-pleasing dessert that celebrates the best of seasonal ingredients.
Why This Lemon Blueberry Zucchini Cake?
- Moist & Flavorful: Zucchini adds moisture, while lemon and blueberries brighten the flavors.
- Seasonal & Fresh: Perfect for summer or when you have an abundance of zucchini.
- Versatile: Serve plain, with glaze, or cream cheese frosting for any occasion.
- Sneaky Veggies: A great way to incorporate zucchini into dessert!
What You Need for Lemon Blueberry Zucchini Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional, for garnish)
How to Make Lemon Blueberry Zucchini Cake
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or loaf pan. - Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). - Mix the Wet Ingredients:
In a large mixing bowl, beat the eggs and sugar together until smooth and creamy. Add the oil, yogurt, vanilla extract, lemon juice, and lemon zest, mixing until well combined. - Incorporate the Zucchini:
Gently fold the shredded zucchini into the wet mixture. - Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. - Add the Blueberries:
Fold in the blueberries, ensuring they’re evenly distributed throughout the batter. - Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake and garnish with lemon zest if desired. - Serve & Enjoy:
Slice and serve this light, moist, and flavorful cake. Watch it disappear!
Tips for Lemon Blueberry Zucchini Cake
- Squeeze the Zucchini: Removing excess water ensures the cake doesn’t become too wet.
- Toss Blueberries in Flour: This prevents them from sinking to the bottom of the cake.
- Fresh Lemon: Use fresh lemon juice and zest for the brightest, most vibrant flavor.
Substitutions and Variations
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Replace yogurt with coconut yogurt or applesauce.
- Add a Crunch: Sprinkle sliced almonds or streusel topping before baking for texture.
Make a Healthier Version
- Use whole-wheat pastry flour or a mix of whole-wheat and all-purpose flour.
- Replace half the sugar with honey or maple syrup.
- Substitute Greek yogurt for a higher-protein option.
Closing: Todd Wilbur Style
And there you have it—a Lemon Blueberry Zucchini Cake that’s the perfect blend of freshness and indulgence. This moist, flavorful cake is easy to make, packed with seasonal ingredients, and guaranteed to delight. Whether for brunch, dessert, or just because, it’s a recipe you’ll want to bake again and again. Don’t forget to explore more recipes for more inspired creations. Happy baking!
Frequently Asked Questions for Lemon Blueberry Zucchini Cake
- Do I need to peel the zucchini?
No, the skin is tender and blends into the cake seamlessly. - Can I use frozen blueberries?
Yes! Just toss them in flour and use them straight from the freezer to prevent them from bleeding. - How should I store this cake?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. - Can I freeze this cake?
Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw in the fridge before serving. - What’s the best way to squeeze zucchini?
Use a clean kitchen towel or cheesecloth to squeeze out excess moisture. - Can I skip the glaze?
Yes, the cake is delicious on its own, but the glaze adds an extra burst of lemon flavor. - Can I make muffins instead?
Yes! Divide the batter into muffin tins and bake for 18–22 minutes. - What type of flour works best?
All-purpose flour is classic, but you can use cake flour for an even lighter texture. - Can I add other fruits?
Absolutely! Raspberries or diced strawberries work well as substitutes or additions. - How do I prevent the cake from sticking?
Grease and flour the pan well or use parchment paper for easy removal. - Can I double the recipe?
Yes! Use a 9×13-inch pan or make two layers for a layered cake. - What’s the serving size?
This cake serves 8–10 people, depending on slice size.
Lemon Blueberry Zucchini Cake Recipe
Course: All Word Recipes4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
2 cups 2 all-purpose flour
1 tsp 1 baking powder
1/2 tsp 1/2 baking soda
1/2 tsp 1/2 salt
1/2 tsp 1/2 ground cinnamon (optional)
2 large 2 eggs
1 cup 1 granulated sugar
1/2 cup 1/2 vegetable oil (or melted coconut oil)
1/4 cup 1/4 plain yogurt or sour cream
1 tsp 1 vanilla extract
2 tbsp 2 fresh lemon juice
1 tbsp 1 lemon zest
1 cup 1 shredded zucchini (squeezed to remove excess moisture)
1 cup 1 fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
- For the Lemon Glaze
1 cup 1 powdered sugar
2 2 –3 tbsp fresh lemon juice
1 tsp 1 lemon zest (optional, for garnish)
Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or loaf pan.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Mix the Wet Ingredients:
- In a large mixing bowl, beat the eggs and sugar together until smooth and creamy. Add the oil, yogurt, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
- Incorporate the Zucchini:
- Gently fold the shredded zucchini into the wet mixture.
- Combine Wet & Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Add the Blueberries:
- Fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake and garnish with lemon zest if desired.
- Serve & Enjoy:
- Slice and serve this light, moist, and flavorful cake. Watch it disappear!
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