Lemon Blueberry Zucchini Cake
If you’re looking for a delicious and moist dessert that includes both fresh vegetables and fruits, look no further than Lemon Blueberry Zucchini Cake. This delightful cake pairs the refreshing zing of lemon with the sweetness of blueberries and the subtle earthiness of zucchini. It’s a perfect balance of flavors that will leave you wanting more.
Why Make This Recipe
Lemon Blueberry Zucchini Cake is not just tasty; it is also easy to make and comes with health benefits. Zucchini adds moisture and nutrition, while blueberries provide antioxidants. It’s a wonderful way to sneak some extra veggies into your diet without sacrificing flavor. This cake is perfect for gatherings, snacks, or even breakfast!
How to Make Lemon Blueberry Zucchini Cake
Ingredients:
- 2 cups shredded zucchini
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the melted butter, sugars, eggs, lemon juice, and lemon zest. Mix well.
- In another bowl, whisk together the flours, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded zucchini and blueberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Serve Lemon Blueberry Zucchini Cake
This cake is delicious served on its own, but you can also add a dollop of whipped cream or a sprinkle of powdered sugar on top for an extra treat. It pairs wonderfully with a cup of tea or coffee, making it great for afternoon snack time or dessert after dinner.
How to Store Lemon Blueberry Zucchini Cake
To store leftover cake, let it cool completely. Then wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. You can also freeze it for up to three months. Just make sure to slice it before freezing for easier thawing.
Tips to Make Lemon Blueberry Zucchini Cake
- Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. This will help prevent the cake from becoming too soggy.
- Use fresh blueberries for the best flavor, but you can also use frozen if needed. Just do not thaw them before adding to the batter.
- For an extra lemony flavor, add more lemon zest or a glaze made from lemon juice and powdered sugar on top once the cake cools.
Variation
You can add nuts like walnuts or pecans for an extra crunch. If you want to switch up the fruits, try adding raspberries or diced strawberries instead of blueberries.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option. Just note that it may change the texture slightly.
2. Is it necessary to add lemon zest?
While it’s not absolutely necessary, lemon zest greatly enhances the flavor of the cake. It adds a lovely citrus aroma.
3. Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar amount if you prefer a less sweet cake. Just keep in mind that it may affect the overall moisture and texture.
