Name: Lemon Blueberry Zucchini Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup shredded zucchini (from 1 medium zucchini); 2 eggs; ½ cup honey ((168g)); zest from 2 lemons; 2 tablespoons fresh lemon juice; ½ teaspoon almond extract; 1 ½ cups blanched fine almond flour ((168g) packed); ¾ cup gluten free oat flour ((71g)); 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup fresh blueberries ((150g) heaping cup); 2 tablespoons gluten free oat flour; ½ cup butter ((113g), at room temperature); 1 cup powdered sugar ((113g)); 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; extra blueberries (for sprinkling on top)

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The Lemon Blueberry Zucchini Cake holds a special place in my heart, especially during the spring. I remember the first time I made it; the blend of fresh flavors and vibrant colors instantly brightened my kitchen. The tangy notes of lemon combined with the sweetness of blueberries create a delightful harmony, while the addition of zucchini adds moisture and a subtle earthiness that keeps the cake tender. It’s not just a cake; it’s a celebration of spring’s bounty. Every bite reminds me of sunlit afternoons in the garden, where the scents of blooming flowers mingle with the aromas of fresh baking. Whether it’s for a casual get-together or a family dessert, this cake never fails to impress. So, let’s dig into how to make this beautiful treat!

Recipe Snapshot

Total Time:
50 mins

Prep Time:
20 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
190 kcal

Protein:
4 g

Diet:
Keto, Paleo, Gluten-Free

Fat:
8 g

Tools Used:
Oven, Mixing Bowl, Baking Sheet, Chef’s Knife, Frying Pan, Whisk

Main Ingredients for Lemon Blueberry Zucchini Cake

When it comes to the ingredients for this cake, each plays a vital role in creating the delectable flavor and texture we crave. The star players are the zucchini, which keeps our cake moist, and the blueberries, bursting with natural sweetness. The combination of almond flour and oat flour gives the cake a lovely crumb while being gluten-free. A hint of lemon juice and lemon zest elevates the cake’s flavor profile, making it refreshing and perfect for spring. Together, these ingredients create a delightful symphony that you’ll want to enjoy time and time again.

1 cup shredded zucchini (from 1 medium zucchini): This provides moisture without overpowering the cake.
2 eggs: Essential for binding the ingredients and giving structure.
½ cup honey: A natural sweetener that complements the flavors beautifully.
Zest from 2 lemons: Adds a bright, citrusy aroma to the cake.
2 tablespoons fresh lemon juice: Enhances the lemon flavor and adds tang.
½ teaspoon almond extract: Gives a subtle nuttiness that pairs perfectly with the other flavors.
1 ½ cups packed blanched fine almond flour: Keeps the cake moist and gluten-free.
¾ cup gluten-free oat flour: Adds texture and flavor.
1 teaspoon baking soda: Helps the cake rise.
¼ teaspoon salt: Balances the sweetness.
1 cup fresh blueberries: Bursting with flavor and color.
2 tablespoons gluten-free oat flour: Coats the blueberries, preventing them from sinking.
½ cup butter: Adds richness to the frosting.
1 cup powdered sugar: Sweetens the frosting.
1 tablespoon fresh lemon juice: Adds brightness to the frosting.
1 teaspoon lemon zest: Complements the frosting with a citrus zing.
Extra blueberries for garnish: For a fresh touch on top.

Cooking Method for Lemon Blueberry Zucchini Cake

Creating the Lemon Blueberry Zucchini Cake is an enjoyable process that fills your kitchen with delicious aromas. Follow these steps closely, and you’ll have a beautiful cake ready for all to enjoy. Let’s get started!

Prep your pan. Preheat your oven to 350 degrees F. Grab an 8×8 inch square pan and line it with parchment paper. This ensures easy removal later.
Prep the zucchini. First, measure out 1 cup of shredded zucchini. Place the shredded zucchini in a paper towel or cheesecloth and squeeze out all of the moisture. This step is crucial; excess moisture can lead to a soggy cake.
Mix the wet ingredients. In a large bowl, add the drained zucchini, eggs, honey, lemon zest, lemon juice, and almond extract. Whisk them together until well combined, ensuring a smooth mixture.
Add dry ingredients. To the wet mixture, incorporate the almond flour, oat flour, baking soda, and salt. Mix it all together with a wooden spoon until everything is combined.
Add the blueberries. In a separate medium bowl, toss the fresh blueberries with 2 tablespoons of oat flour. This coating helps keep them from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter, being careful not to overmix.
Bake the cake. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. It’s tempting to check early, but patience here yields a perfect cake.
Cool the cake. Once baked, allow the cake to cool completely on a wire rack before frosting. This is crucial; if the cake is warm, the frosting will melt and create a gooey mess!
Make the frosting. For the frosting, beat together the softened butter, powdered sugar, lemon juice, and lemon zest in a bowl with a hand mixer until smooth and fluffy.
Frost the cake. Spread the lemon frosting evenly over the cooled cake. Garnish with extra blueberries on top for a vibrant finish.
Slice and enjoy! Cut the cake into 9 slices and serve. Each slice is a delightful treat for any occasion!

Things Worth Knowing

Let the cake cool completely: It’s essential to wait for the cake to cool fully before frosting. This ensures that the frosting doesn’t melt off.
Use fresh ingredients: Fresh blueberries and zucchini make a world of difference in flavor and moisture.
Don’t skip the zest: The lemon zest adds a punch of flavor that enhances the overall taste of the cake.
Check for doneness: Every oven is different, so keep an eye on your cake towards the end of the baking time for perfect results!

Tips and Variations

There are so many delightful ways to enjoy the Lemon Blueberry Zucchini Cake. Here are some tips and variations to ensure you create the best version possible!

Storage: After baking, cover the cake tightly and store it in the fridge. It stays fresh for up to four days.
Freezing: You can freeze slices of the cake for up to three months. Just wrap them well in plastic wrap and foil.
Frosting variations: Try adding a dash of vanilla or a hint of orange zest to the frosting for an exciting twist.
Make it vegan: Substitute the eggs with flax eggs and the butter with a vegan alternative!
Add nuts: For added crunch, consider folding in some chopped walnuts or pecans into the batter.

Serve This Lemon Blueberry Zucchini Cake With

This Lemon Blueberry Zucchini Cake is versatile and can be served on various occasions. Here are some ideas:

As a spring dessert: This cake shines during spring gatherings, picnics, or brunches.
Pair it with tea or coffee: A slice of this cake alongside a warm cup is heavenly.
Birthday celebrations: Its vibrant colors make it a fantastic birthday cake for those who appreciate lighter, fruity desserts.
For afternoon snacks: Enjoy a slice for a midday pick-me-up.
Garnish creatively: Top with additional blueberries, mint leaves, or even a dusting of powdered sugar for added flair.

FAQ

Yes, you can use frozen blueberries for this recipe. However, keep in mind that they tend to release more moisture, which could slightly change the texture of your Lemon Blueberry Zucchini Cake. It’s best to toss the frozen blueberries in a bit of flour to help absorb some of the excess moisture before adding them to the batter.

The cake is done when it turns a light golden brown, and a toothpick inserted in the center comes out clean. This usually takes about 30 to 35 minutes. Remember, every oven is different, so keep an eye on it during the last few minutes to avoid over-baking!

To store leftovers, simply cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to four days. If you want to keep it longer, consider freezing individual slices!

Absolutely! You can make the Lemon Blueberry Zucchini Cake vegan by replacing the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and using a vegan buttery stick in place of regular butter. It’s a delightful way to enjoy this cake while accommodating a plant-based diet!

Conclusion

The Lemon Blueberry Zucchini Cake is a delightful combination of flavors and textures that makes it a standout dessert for any gathering. Its moistness from the zucchini and burst of sweetness from the blueberries create a cake that’s not only delicious but also feels light and fresh. I encourage you to try making this cake; it’s sure to brighten up your day and impress your family and friends!