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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.

Ingredients

Scale
  • 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

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

Keywords: lemon blueberry cake, zucchini bundt cake, summer dessert, moist cake, lemon glaze

Find it online: https://yumcove.com/lemon-blueberry-zucchini-bundt-cake/