Lemon Blueberry Zucchini Cake
This Lemon Blueberry Zucchini Cake is a moist, flavorful Bundt-style dessert packed with shredded zucchini, juicy blueberries, and a bright punch of lemon zest. The zucchini blends seamlessly into the batter for a soft, tender crumb—while the lemon cream cheese frosting adds a tangy finish that takes it over the top. Perfect for summer gatherings or cozy afternoon treats, it’s a delicious way to use seasonal produce with a sweet twist.
Servings 16 servings
Calories 400kcal
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.
Nutrition
Serving: 1 serving | Calories: 400kcal | Carbohydrates: 55g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 271mg | Potassium: 118mg | Fiber: 1g | Sugar: 36g | Vitamin A: 223IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg