Lemon Blueberry Zucchini Cake
This post may contain affiliate links. Read our disclosure policy.
If you’re looking for a fresh way to use up your zucchini, this Lemon Blueberry Zucchini Cake is a delightful surprise! I’ve always loved the bright, tangy pairing of lemon and blueberries, so when I stumbled across this recipe from Kara’s Kitchen Creations, I couldn’t resist giving it a try—with a few tweaks of my own. The result was a dense, moist cake bursting with citrus flavor and juicy berries, and you’d never guess there’s zucchini tucked inside. It blends right in, adding extra moisture without a trace of veggie taste.
The only thing I’d change next time? I’d dial back the blueberries to 1½ cups so the lemon flavor of the cake itself can shine a little more. It’s delicious enough to stand on its own, but a layer of lemon cream cheese frosting takes it to the next level—sweet, tangy, and totally irresistible. Whether you serve it frosted or plain, this cake is a beautiful way to celebrate summer’s bounty.
Ingredients For Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting
- ZUCCHINI
- SUGAR
- EGGS
- OIL
- LEMON EXTRACT (OPTIONAL)
- FLOUR
- SALT
- BAKING SODA
- BAKING POWDER
- LEMON ZEST
- BLUEBERRIES
- BUTTER
- CREAM CHEESE (I USED REDUCED FAT)
- POWDERED SUGAR
- FRESH LEMON JUICE
Instructions For Lemon Blueberry Zucchini Cake Recipe
Prepare the Cake Batter – In a large bowl, beat together the peeled and shredded zucchini, granulated sugar, eggs, vegetable oil, and lemon extract (optional, but adds a lovely citrus boost). Mix until smooth and well combined.
Combine the Dry Ingredients – In a separate bowl, sift together the all-purpose flour, salt, baking soda, and baking powder. Stir in the zest of one lemon for extra flavor.
Mix & Fold – Gradually stir the dry ingredients into the wet mixture until just combined. Then gently fold in fresh blueberries, being careful not to overmix.
Bake the Cake – Pour batter into a well-greased and floured Bundt pan. Bake in a 325°F oven for 60–65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 5–10 minutes, then invert onto a wire rack to cool completely.
Instructions For Lemon Cream Cheese Frosting
In a medium bowl, beat together the softened butter and softened cream cheese (reduced fat works too). Once smooth, add in powdered sugar, salt, zest of one lemon, and fresh lemon juice to reach a spreadable consistency. Beat until light and fluffy, then spread over the cooled cake.
Frequently Asked Questions
Can you taste the zucchini in the cake?
Not at all! The zucchini adds moisture and texture but blends right in—you’d never guess it’s there unless someone told you.
Do I need to peel the zucchini before shredding?
It’s optional. Peeling gives a smoother look, but leaving the skin on adds flecks of green and a bit more fiber. Just be sure to remove seeds if using a large zucchini.
How do I prevent the blueberries from sinking?
Toss them in a teaspoon of flour before folding into the batter. This helps suspend them evenly throughout the cake.
Can I use frozen blueberries?
Yes! Use them straight from the freezer and toss in flour first. Just note they may release more moisture and tint the batter slightly blue.
How long does the cake keep?
Store it covered in the fridge for up to 5 days. You can also freeze individual slices for up to 1 month—just thaw and enjoy.
Can I skip the frosting?
Definitely, the cake is flavorful enough to stand on its own, but the lemon cream cheese frosting adds a tangy, indulgent finish.
Can I make this into cupcakes or a loaf?
Yes! For cupcakes, bake at 350°F for 20–25 minutes. For a loaf, extend baking time to 60–70 minutes and check with a toothpick.
What’s the best way to shred zucchini?
Use a box grater or food processor. After shredding, gently squeeze out excess water using a clean towel or cheesecloth.
FOR MORE RECIPES LIKE THIS, TRY:
- Blueberry Zucchini Bread
- Zucchini Blueberry Muffins
- Heavenly Blueberry Lemon Bread
- Blueberry Banana Cake with Lemon Cream Cheese Frosting
Lemon Blueberry Zucchini Cake
Real Mom Kitchen
Equipment
Ingredients
- 3 cups zucchini peeled and shredded
- 1 ½ cups sugar
- 2 eggs
- 1 cup oil
- 1 tsp lemon extract optional, which I used
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- zest 1 lemon
- 2 cups blueberries Next time I’m trying 1 1/2 cups
Lemon Cream Cheese Frosting
- 3 Tbsp butter softened
- 3 oz cream cheese softened (I used reduced fat)
- 2 cups powdered sugar
- dash salt
- zest 1 lemon 2-3 tsp
- 2 Tbsp fresh lemon juice approximately
Instructions
- Beat zucchini, sugar, eggs, oil, and lemon extract. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan.
- Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.
- To make the frosting – Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.
