Introduction
Hey bakers! Ready to transform those humble zucchini into a ridiculously delicious cake? This Lemon Blueberry Zucchini Cake is the perfect way to sneak in some extra veggies while indulging in a moist, zesty, and incredibly flavorful treat. It’s so easy, even the kids can help (with supervision, of course!), and the results are seriously impressive. Get ready for rave reviews!
Why This Works
This recipe is a winner because it cleverly balances the subtle sweetness of zucchini with the bright tang of lemon and the juicy bursts of blueberries. The result is a cake that’s not overly sweet, incredibly moist, and bursting with fresh flavor. Plus, it’s surprisingly easy to make, using ingredients you probably already have in your pantry!
Key Ingredients
- 🥕 2 cups grated zucchini (about 2 medium)
- 🍋 1 cup granulated sugar
- 🍋 1/2 cup packed light brown sugar
- 🥚 3 large eggs
- 🧈 1 cup unsalted butter, melted
- 🥛 1 cup buttermilk
- 🍋 1/4 cup lemon juice
- 🍋 2 teaspoons lemon zest
- 🫐 1 1/2 cups fresh blueberries
- 🌾 2 1/2 cups all-purpose flour
- 🥄 2 teaspoons baking soda
- 🥄 1 teaspoon baking powder
- 🧂 1/2 teaspoon salt
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ In a large bowl, cream together the granulated sugar and brown sugar with the melted butter until light and fluffy.
3️⃣ Beat in the eggs one at a time, then stir in the lemon juice and zest.
4️⃣ In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
6️⃣ Gently fold in the grated zucchini and blueberries.
7️⃣ Pour the batter into the prepared pan and spread evenly.
8️⃣ Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9️⃣ Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Handy Tips
- Don’t overmix the batter! Overmixing can lead to a tough cake.
- Make sure your baking powder and baking soda are fresh for the best rise.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Heat Control
Baking at 350°F (175°C) ensures the cake bakes evenly without burning. If your oven runs hot, you might need to reduce the temperature slightly and check for doneness earlier. A toothpick inserted into the center should come out clean.
Crunch Factor
This cake has a wonderfully moist crumb, thanks to the zucchini and buttermilk. The blueberries add little pops of juicy sweetness, providing a delightful textural contrast.
Pro Kitchen Tricks
- For an extra lemony kick, add a tablespoon of lemon extract to the batter.
- To make the cake even more moist, brush the top with a simple lemon glaze after it cools.
- You can easily substitute other berries for the blueberries, like raspberries or blackberries.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
This cake makes a wonderful gift! Slice it into squares and wrap them individually in cellophane, tied with a ribbon. Or, bake it in individual muffin tins for easy portioning and presentation.
Flavor Variations
🌟 Lemon Poppy Seed: Add 1/4 cup of poppy seeds to the batter for a delightful crunch and added flavor.
🌟 Orange Blueberry: Replace the lemon zest and juice with orange zest and juice for a citrusy twist.
🌟 Coconut Blueberry: Add 1/2 cup of shredded coconut to the batter for a tropical flair.
🌟 Spiced Blueberry: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter for a warm, autumnal flavor.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, check for doneness a few minutes earlier.
- Cake is dense: You may have overmixed the batter. Try to mix only until the ingredients are just combined.
- Cake sunk in the middle: This could be due to an oven that’s not level or the batter being too cold when you put it in the oven.
FAQ
- Can I use frozen blueberries? Yes, but make sure to thaw them completely before adding them to the batter.
- Can I use a different type of pan? You can use a bundt pan or a loaf pan, but you may need to adjust the baking time.
- Can I make this cake ahead of time? Yes, it’s best to bake it the day before you plan to serve it.
- What kind of glaze can I use? A simple lemon glaze made with powdered sugar, lemon juice, and a little milk is perfect.
- Is this cake gluten-free? No, this recipe uses all-purpose flour. To make it gluten-free, you’ll need to substitute a gluten-free flour blend.
Conclusion
This Lemon Blueberry Zucchini Cake is a guaranteed crowd-pleaser! It’s the perfect dessert for any occasion, from summer barbecues to cozy nights in. Give it a try and let us know what you think – share your photos and reviews on RateMyRecipes.com! We can’t wait to see your delicious creations!
Zucchini Cake with a Zesty Lemon Twist
A moist and flavorful cake that combines the freshness of zucchini with a bright lemony flavor, perfect for dessert or a sweet snack.
Ingredients
- 2 cups grated zucchini
- 1 u00bd cups all-purpose flour
- 1 cup granulated sugar
- u00bd cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- u00bd teaspoon baking soda
- u00bd teaspoon salt
- Zest of 1 lemon
- Juice of 1 lemon
- u00bd teaspoon ground cinnamon
- u00bd cup chopped walnuts (optional)
Instructions
- Preheat the oven to 175u00b0C (350u00b0F) and grease a 9-inch round cake pan.
- In a large bowl, combine the grated zucchini, sugar, and vegetable oil, mixing well.
- Add the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve with a dusting of powdered sugar or a lemon glaze if desired.
Tips
- For extra moisture, make sure to squeeze out excess water from the grated zucchini before adding it to the batter.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.