Lemon Blueberry Zucchini Bundt Cake

A moist, citrus‑bright bundt cake studded with blueberries and tender zucchini, finished with a lemon glaze.

Why You’ll Love This Recipe

This cake combines fresh blueberries, moist zucchini, and bold lemon flavour into a tender crumb. The light citrus glaze enhances the sweet, homey flavours, making it a delightful dessert or afternoon treat.

ingredients

all‑purpose flour
baking powder
baking soda
salt
sugar
eggs
vegetable oil
grated zucchini
fresh blueberries
lemon zest and juice
vanilla extract
powdered sugar (for glaze)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat oven and grease a bundt pan.
2. Whisk flour, baking powder, soda, salt, and lemon zest.
3. In a separate bowl, combine sugar, eggs, oil, zucchini, vanilla, and lemon juice.
4. Fold dry ingredients into wet until just combined.
5. Gently fold in blueberries.
6. Pour batter into pan and bake until a tester comes out clean.
7. Cool and drizzle lemon glaze before serving.

Servings and timing

Serves: 10–12
Preparation: 20 minutes
Baking: 50–60 minutes
Total: 1 hour 20 minutes

Variations

• Add poppy seeds for texture.
• Substitute lime for lemon.
• Sprinkle toasted almonds on top.

storage/reheating

Store at room temperature covered up to 3 days. Warm slices briefly before serving.

FAQs

Why grate zucchini?

It adds moisture without changing flavour.

How do I prevent blueberries from sinking?

Toss them lightly in flour before folding in.

Can I freeze this cake?

Yes, wrap tightly and freeze up to 2 months.

Is this cake dense?

It’s moist and tender but not heavy.

Can I use frozen blueberries?

Yes, thaw and drain first.

Why add lemon zest?

It intensifies citrus aroma and flavour.

Can I use a loaf pan?

Yes, adjust baking time.

Is this suitable for brunch?

Yes, its light flavours are perfect for brunch.

How do I make the glaze thinner?

Add more lemon juice gradually.

Can kids help make this?

Yes, especially with zesting and mixing.

Conclusion

Lemon blueberry zucchini bundt cake is a bright, tender dessert that combines fresh fruit and citrus with moist crumb — perfect for any season.

Lemon Blueberry Zucchini Bundt Cake

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This Lemon Blueberry Zucchini Bundt Cake is moist, flavorful, and bursting with fresh blueberries and zesty lemon. A hidden boost of zucchini adds moisture without affecting the taste, making it perfect for summer gatherings or year-round baking.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs
• 1 cup vegetable oil
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 2 teaspoons vanilla extract
• 1 1/2 cups grated zucchini (do not peel, squeeze out excess moisture)
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
• 2 tablespoons all-purpose flour (for coating blueberries)
• Optional: powdered sugar or lemon glaze for topping

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine granulated sugar, brown sugar, and eggs. Beat until light and fluffy.
4. Add oil, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
5. Fold in the grated zucchini.
6. Toss blueberries with 2 tablespoons of flour to prevent sinking, then gently fold them into the batter.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
11. Dust with powdered sugar or drizzle with lemon glaze before serving, if desired.

Notes

• Use fresh lemon juice and zest for the best flavor.
• Do not skip tossing blueberries with flour to prevent them from sinking.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 28g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg