Blueberry-Lemon Zucchini Bundt Cake

If you’ve been searching for a delightful, moist, and flavorful cake that combines fresh summer produce with a zesty citrus twist, look no further than this Blueberry-Lemon Zucchini Bundt Cake. It’s the perfect way to sneak in some veggies while indulging in a sweet treat. Bursting with juicy blueberries, bright lemon zest, and tender zucchini, this cake is a celebration of fresh flavors and comforting spices. Whether you’re baking for a weekend brunch, afternoon tea, or a special occasion, this Bundt cake will impress and satisfy every time.

Why This Recipe Is a Must-Try

This Blueberry-Lemon Zucchini Bundt Cake isn’t just your ordinary cake — it’s a harmonious blend of flavors and textures that keep you coming back for more. The shredded zucchini adds moisture and tenderness, ensuring the cake stays soft and fresh for days. Blueberries bring bursts of juicy sweetness, perfectly complemented by the zing of lemon zest and juice. The subtle warmth from cinnamon and nutmeg rounds out the flavor profile, making it equally wonderful for spring, summer, or even cozy fall afternoons.

What makes this recipe stand out is its simplicity and versatility. It uses everyday ingredients that you likely already have in your pantry, and the preparation is straightforward, perfect for both novice and experienced bakers. Plus, it’s a fantastic way to use up extra zucchini from your garden or farmers market haul!

For a fun twist on vegetable-based baking, you might also enjoy trying the Savory Cheddar Bacon Zucchini Muffins, which offer a completely different but equally delicious way to incorporate zucchini into your baking repertoire.

Ingredients

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup fresh blueberries
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest (from about 1 medium lemon)
• 1/4 cup fresh lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Powdered sugar for dusting (optional)

How To Make Blueberry-Lemon Zucchini Bundt Cake

Step 1: Prepare Your Ingredients

Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking. Next, grate the zucchini using a box grater or food processor. There’s no need to squeeze out the moisture – it actually helps keep the cake extra tender. Rinse and pat dry the blueberries gently to avoid breaking their skins.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. This mixture will be fragrant and tangy, setting the tone for the cake’s bright flavor.

Step 3: Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Combining these ingredients separately ensures even distribution throughout the batter.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix as this could make the cake dense. Then fold in the grated zucchini and fresh blueberries gently, ensuring they are evenly spread without crushing the berries.

Step 5: Bake the Cake

Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Oven times can vary, so start checking around the 50-minute mark.

Step 6: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. Once cooled, dust with powdered sugar if desired for a simple, elegant finish.

This Blueberry-Lemon Zucchini Bundt Cake pairs beautifully with a cup of tea or coffee and makes a delightful dessert or snack. For a citrusy meal pairing, consider serving it alongside a light and creamy dish like the Creamy Lemon Pasta for a refreshing contrast.

Expert Tips

• Don’t squeeze the zucchini: The moisture helps keep the cake tender and moist.
• Use fresh blueberries: Frozen berries can be used but toss them in a little flour to prevent sinking.
• Room temperature eggs: They mix more easily and create a better batter texture.
• Grease your Bundt pan well: Use a non-stick spray with flour or a butter and flour combination to ensure clean release.
• Check doneness early: Ovens vary, so start testing with a toothpick at 50 minutes to avoid overbaking.
• Allow the cake to cool slightly before removing: This prevents it from breaking apart.
• For extra zest: Add a teaspoon of lemon extract along with the lemon juice and zest.

Variations and Customizations

• Nutty twist: Fold in 1/2 cup chopped walnuts or pecans for added crunch and flavor.
• Glaze it: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled cake for extra sweetness.
• Berry swap: Substitute blueberries with raspberries or blackberries for a different berry flavor.
• Spice it up: Increase cinnamon to 1 1/2 teaspoons or add a pinch of ground ginger for a warming touch.
• Whole wheat option: Replace half of the all-purpose flour with whole wheat flour for a nuttier, heartier cake.
• Vegan adaptation: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and a plant-based oil to make it vegan-friendly.

How to Store Leftovers

Store leftover Blueberry-Lemon Zucchini Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigeration will extend freshness up to 5 days — just bring it to room temperature or warm slightly before serving for the best texture. For extended storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and dust with powdered sugar before serving.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. To prevent them from sinking to the bottom, toss them lightly in flour before folding them into the batter. This helps distribute them evenly throughout the cake.

Do I need to peel the zucchini before grating?

No, peeling is not necessary. The skin is thin and adds color and nutrients to the cake. Just wash the zucchini well before grating.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup like regular flour. Make sure it contains xanthan gum or add it separately to help with texture.

Is it possible to make this cake without a Bundt pan?

Absolutely! You can bake this cake in two 8-inch round cake pans or a 9×5-inch loaf pan. Adjust the baking time accordingly — usually around 35-45 minutes for round pans and 50-60 minutes for a loaf pan. Check doneness with a toothpick.

Conclusion

If you want a cake that’s both comforting and fresh, with just the right balance of fruit, citrus, and spice, this Blueberry-Lemon Zucchini Bundt Cake is a recipe you’ll want to keep coming back to. It’s easy to make, uses wholesome ingredients, and offers a delicious way to enjoy zucchini beyond savory dishes. Whether for a casual snack or a special dessert, this cake’s moist texture, bright flavor, and tender crumb make it a true crowd-pleaser. Happy baking!

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