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Blueberry-Lemon Zucchini Bundt Cake

This Blueberry-Lemon Zucchini Bundt Cake is moist, flavorful, and bursting with fresh blueberries and zesty lemon—perfect for any occasion!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Blueberry, Bundt Cake, Easy, Lemon, Moist, Summer, Vegetable Baking, Zucchini
Servings: 8 servings

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)

Instructions

Step 1: Prepare Your Ingredients

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking. Grate the zucchini using a box grater or food processor without squeezing out the moisture. Rinse and pat dry the blueberries gently.

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.

Step 3: Mix Dry Ingredients

  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.

Step 4: Combine Wet and Dry Mixtures

  • Gradually add the dry ingredients into the wet mixture, stirring just until combined. 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 the prepared Bundt pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes.

Step 6: Cool and Serve

  • Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Equipment

  • 10-inch Bundt pan
  • Box grater or food processor
  • Large Mixing Bowl
  • Spatula
  • Wire Rack

Notes

  • Don’t squeeze the zucchini; its moisture keeps the cake tender and moist.
  • Use fresh blueberries for best results; if using frozen, toss them in flour to prevent sinking.
  • Grease your Bundt pan well with non-stick spray and flour or butter and flour for easy release.
  • Check doneness early to avoid overbaking by testing with a toothpick starting at 50 minutes.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.