Blueberry Zucchini Cake with Lemon Frosting
Looking for a great recipe that uses fresh zucchini? Blueberry Zucchini Cake with Lemon Frosting is a tasty dessert that is bursting with flavor!
This made from scratch cake combines basic cake ingredients with grated zucchini and fresh juicy blueberries. The lemon cream cheese frosting adds the finishing touch to a moist cake that isn’t heavy or dry.
In my garden, zucchini tends to grow like weeds, and I always get a huge crop. I live in small-town Humboldt Saskatchewan where many people have gardens. A common joke in the fall is ‘You have to lock your car doors, or you’ll find a zucchini on your seat.’ This recipe is comes from my dear friend Rona, who is an amazing baker.
So, what can one do with all that fresh zucchini? In addition to adding it to cake try using it in zucchini muffins, cookies and crispy fried zucchini.
Zucchini has a high-water content which adds moisture and texture to a zucchini cake recipe, without adding any noticeable flavor. Zucchini is a healthy ingredient that can add a bit of natural sweetness.
Step by step instructions for making the best Zucchini Blueberry Cake!
Easy to make when you have your ingredients all measured out and ready to go.
Prepare the zucchini
- Wash the zucchini and remove any blemishes. Grate the zucchini leaving the peel on.
- Squeeze out extra moisture.Zucchini contains a lot of water, so it’s a good idea to squeeze out any excess moisture after grating. You can do this by placing the grated zucchini in a strainer or wrap in paper towel and press out excess moisture. This step helps ensure that the cake does not become soggy.
Whisk together the flour, baking powder, baking soda, and salt.
Add eggs, sugar, vanilla, and oil to mixing bowl. Beat until combined.
Blend in the shredded zucchini
Add the flour mixture and mix just until the ingredients are combined, don’t over-mix.
Using a spatula, fold in the blueberries
Spread into a greased and floured 9×13 inch baking pan. Bake 350º F oven for 40-50 minutes.
Tips to make blueberry zucchini cake from scratch
Don’t Over-mix the Batter: Over-mixing can result in a dense cake, which you want to avoid. Mix just until everything is combined, creating a cake with the perfect texture.
Can I use frozen blueberries instead of fresh blueberries?
Yes, although I find fresh blueberries superior as they stay firmer and keep their vibrant color.
- If using frozen blueberries, do not thaw them. Simply toss them in a bit of flour before folding them into the cake batter. The flour helps to prevent the blueberry juice from bleeding into the batter and the blueberries sinking to the bottom.
Frosting Options
- Frost it with a fluffy lemon cream cheese frosting, which complements the flavors of the blueberries and zucchini. This is my family’s favorite!
- Dust the top with powdered sugar.
- Make a simple lemon glaze to spread over the top while it is still warm.
This cake also works well for breakfast or as a snack, keep it a bit healthier by eliminating the frosting. It is perfect for a morning treat with a cup of coffee or tea, as well as a tasty coffee cake to enjoy a slice any time of day.
Storing the Cake:
To keep the cake fresh, store it in an airtight container in the refrigerator for 4-5 days.
Homemade cake recipes
Made from scratch, these cake recipes are perfect for birthdays, holidays and more!
Blueberry Zucchini Cake with Lemon Frosting
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups zucchini shredded, excess liquid squeezed out
- 1 3/4 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 3 teaspoons pure vanilla extract
- 2 cups fresh blueberries
Lemon Cream Cheese Frosting
- 1 8 oz cream cheese room temperature
- 3/4 cup butter room temperature
- 4 1/2 cups confectioners sugar powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 baking pan with butter and lightly flour.
- Wash and shred the zucchini. Strain out any excess moisture.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a standing mixer, beat the sugar, eggs, vegetable oil and vanilla until smooth.
- Add the shredded zucchini, mix until combined.
- On low speed, add the flour mixture and blend until fully combined. Do not over-mix!
- Using a spatula, gently fold the blueberries into the cake batter.
- Spread the batter into the prepared cake pan. Bake at 350º F for 40-50 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs).
- Remove from the oven and allow the cake to cool completely before topping with the frosting.
Lemon Cream Cheese Frosting Instructions
- Using a standing mixer, beat the cream cheese and butter until fluffy, 2-3 minutes.
- Stir in the vanilla and lemon juice.
- Gradually add the confectioners sugar. Beat on high speed until light and fluffy.
- Spread frosting evenly over the zucchini cake.
Nutrition
I made these for my whole family while they were visiting. Everyone loved this cake. the citrus cut the sweetness perfectly. I will definitely make these again.