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Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

I came up with this recipe because I happened to have a bumper crop of zucchini, and blueberries that needed to be used up. It is wonderfully moist; and you cannot tell it has zucchini in it. The frosting is to die for!

Ingredients

  • 3 cups Peeled, Grated Zucchini
  • 1-½ cup Sugar
  • 2 whole Eggs
  • 1 cup Canola Oil
  • 1 teaspoon Lemon Extract (optional)
  • 3 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 1 Tablespoon Lemon Zest
  • 2 cups Blueberries
  • 3 Tablespoons Soft Butter (frosting)
  • 3 ounces, weight Soft Cream Cheese (frosting)
  • 2 cups Powdered Sugar (frosting)
  • 2 teaspoons Lemon Zest (frosting)
  • 2 Tablespoons Lemon Juice (frosting)

Preparation

Beat zucchini, sugar, eggs, oil, and lemon extract.

Sift together dry ingredients and stir in with lemon zest.

Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan.

Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.

For frosting: Beat butter and cream cheese till smooth. Add powdered sugar, zest, and enough lemon juice to get a spreadable consistency.

5 Comments

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jolene on 9.3.2011

I love this recipe, I’ve made it the past few zucchini seasons.

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Jenelle Miller on 8.2.2011

this was excellent cake. Moist. I didn’t peel the zucchini (forgot), and it was great.

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aurorasky on 8.29.2009

Oh boy this cake was yummy, super moist and fresh with the berries/lemon combo.

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leslie1959 on 8.16.2009

I made this for coffee time at church. OMG! was this ever delicious. I didn’t peel the zucchini, and no one said a thing. Just that it was wonderful. Thanks.

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salemmom on 8.9.2009

This was wonderful! Delicious and full of flavor. I love lemon and blueberries together, and the zucchini made it very moist. The only problem that I had was that it came apart coming out of the pan. I happen to use a very heavy bundt pan and I think it just needed to cool for a little bit longer (I’ll be extra careful about greasing it next time too). A wonderful cake for this time of the year! Thanks for sharing it with us!

3 Reviews

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abbymae on 8.20.2013

Delicious would make it again

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Jenelle Miller on 8.2.2011

took this to work, and everyone loved it.

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rosamyers on 11.11.2010

I have made this for the guys at the fire house numerous times. The only thing I changed was I substituted applesauce for the oil. It is very moist and delicious!

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