This Lemon Blueberry Cake is a perfect blend of tangy lemon and sweet blueberries, made even more moist by the addition of zucchini (courgettes). With whole blueberries scattered throughout and a luscious lemon buttercream frosting, this cake is bursting with flavor and texture. The zucchini is the secret ingredient that adds moisture without altering the flavor, making this cake simply irresistible. Whether you enjoy it warm or cold, it’s a treat you won’t forget.
Why Use Zucchini in Baking?
Many wonder why zucchini is often added to baked goods. Zucchini is incredibly moist and mild in flavor, making it a fantastic ingredient to boost the texture of cakes without affecting the taste. When used in cakes like this Lemon Blueberry Zucchini Cake, the zucchini adds an extra layer of moisture, keeping the cake soft and tender. Plus, you get all the moisture benefits of a vegetable without even tasting it!
This cake is incredibly moist, especially when enjoyed fresh out of the oven. I like to chill mine in the freezer for cleaner cuts, but serving it warm with blueberries and zucchini nestled together is simply delightful.
Can I Use Frozen Blueberries?
Yes, you can definitely use frozen blueberries in this recipe! Just be sure to let them thaw completely before mixing them into the batter. Keep in mind that thawed blueberries may release a bit more juice, which can slightly tint your cake with a blue hue. The flavor will remain delicious!
Can I Turn This Recipe Into a Bread?
Absolutely! This recipe can easily be adapted into a quick bread. Simply pour the batter into four mini loaf pans and bake at 350°F (175°C) for about 50 minutes. The bread is ready when a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Ingredients
Cake:
- 2 cups finely shredded zucchini (courgettes), lightly drained
- 3 large eggs, lightly beaten, room temperature
- 1 cup (220 g) vegetable oil
- 3 teaspoons vanilla extract
- 2¼ cups (450 g) granulated sugar
- 3 cups (375 g) all-purpose flour
- 1 teaspoon kosher salt (5 g)
- 1 teaspoon baking powder (5 g)
- ¼ teaspoon baking soda (1.25 g)
- 1 pint fresh blueberries (reserve a few for garnish, if desired)
Lemon Buttercream:
- 1 cup (230 g) butter, room temperature
- 3½ cups confectioners’ sugar (powdered sugar)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt (0.75 g)
Instructions
Cake:
Preheat the oven:
Set your oven to 350°F (175°C). Prepare two 8-inch (20 cm) round cake pans by greasing them with butter and flour or using non-stick baking spray.
Prepare the zucchini:
Grate a large zucchini (or two small zucchini) and place the grated zucchini into a clean dish towel. Gather the edges of the towel and gently squeeze out some of the excess moisture. Be careful not to over-squeeze, as you want the zucchini to retain some moisture. After draining, you should have 2 cups of shredded zucchini. Set aside.
Mix the wet ingredients:
In a large bowl, use a hand mixer to beat together the eggs, oil, vanilla, and sugar until well combined. Then, fold in the prepared zucchini.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
Add the blueberries:
Gently fold in the fresh blueberries, being careful not to over-mix, which could crush the berries.
Bake the cake:
Divide the batter evenly between the prepared cake pans. Smooth out the tops with a spatula.
Bake for 35-40 minutes, or until a knife or toothpick inserted into the center comes out clean with a few moist crumbs.
Allow the cakes to cool in the pans for about 20 minutes, then turn them out onto wire racks to cool completely.
Lemon Buttercream:
Beat the butter:
In a large mixing bowl, combine the butter, confectioners’ sugar, and salt. Beat until well incorporated and smooth.
Add lemon and vanilla:
Pour in the lemon juice and vanilla extract, then continue beating for another 3-5 minutes until the frosting is creamy and fluffy.
Fold in lemon zest:
Gently fold in the lemon zest. If you plan to pipe the buttercream, you may want to omit the zest for a smoother consistency.
This Lemon Blueberry Zucchini Cake is a showstopper for any occasion! The combination of zesty lemon, juicy blueberries, and the hidden moisture from zucchini makes it an absolute must-try.
