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Moist Blueberry Lemon Zucchini Cake with Cream Cheese Frosting

moist blueberry lemon zucchini cake - featured image
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A moist and tangy cake combining fresh zucchini, blueberries, and lemon zest, topped with a creamy, tangy cream cheese frosting. Perfect for a quick, easy, and refreshing dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (light olive oil or canola preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest from 2 lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • 1 cup (150g) fresh blueberries, tossed in 1 tablespoon flour
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (250g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
  2. Wash, trim, and grate zucchinis. Squeeze out excess moisture using a clean kitchen towel and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Avoid overmixing.
  7. Fold in grated zucchini and blueberries tossed in flour gently.
  8. Pour batter into prepared pan and smooth the top with a spatula.
  9. Bake for 40 to 50 minutes, checking at 40 minutes with a toothpick for doneness.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy.
  12. Stir in lemon juice and vanilla extract.
  13. Spread frosting evenly over cooled cake. Chill for at least 30 minutes before slicing.

Notes

Squeeze excess moisture from grated zucchini to avoid soggy cake. Toss blueberries in flour before folding to prevent sinking. Tent cake with foil if browning too quickly. Use room temperature cream cheese and butter for smooth frosting. Chill frosted cake before slicing.

Nutrition

Keywords: blueberry cake, lemon zucchini cake, cream cheese frosting, moist cake, easy dessert, spring dessert, summer cake

Find it online: https://sizzlesprout.com/moist-blueberry-lemon-zucchini-cake-recipe-easy-homemade-with-cream-cheese-frosting/