Lemon Blueberry Cake


Introducing the Lemon Blueberry Zucchini Cake, a dessert that combines the timeless flavors of lemon and blueberry with the moistness of zucchini. The cake is made with fresh blueberries and is infused with lemon flavor and zest in both the cake and frosting. The result is a perfect combination of flavors that is simply irresistible.

Using zucchini in baking may seem strange to some, but it adds incredible moisture to the cake without altering the taste. The zucchini bits, along with the bursting blueberries, create a delightful texture that is best enjoyed when the cake is still warm.

If you're wondering whether you can use frozen blueberries, the answer is yes.


Just make sure to thaw them first, as they may bleed a bit and give the cake a blueish color.

And if you prefer a different form, you can easily turn this cake into bread by pouring the batter into mini loaf pans and baking for about 50 minutes.

The Lemon Blueberry Zucchini Cake is a delightful dessert that will surely become your new favorite. Its combination of flavors and moistness make it stand out from the rest. So why not give it a try and indulge in this amazing treat? And if you're looking for more zucchini recipes, don't forget to check out the Double Chocolate Zucchini Cupcakes. They're simply the best!