Blueberry Zucchini Cake with Lemon Glaze

An unbelievably moist “Lightened Up” Cake studded with wild Newfoundland Blueberries and Zucchini picked from my garden! And the icing on the cake, a tart Lemon Glaze!!!

What is it with sunny days! Got a great dose of Vitamin D today after 5 days of rainy weather! It’s been so blaahhh and dreary so today the sun is shining and I am gearing to go….doing laundry, baking cakes, sitting outside, getting veggies out of my greenhouse, and picking berries to make this melt in your mouth Blueberry Zucchini Cake with Lemon Glaze.

This year I’ve had an abundance of Zucchini in my garden and I’m always looking for yummy ways to use it up. I freeze some for blustery winter days to make a batch of Double Chocolate Zucchini muffins or to throw in a pot of soup. Today I’m using it fresh from the garden in this deliciously moist Blueberry Zucchini Cake with Lemon Glaze. Super moist from the zucchini, pops of blueberries in every bite and the lemon glaze just makes it so much more decadent!

When I saw this recipe online, it had a ALOT of sugar and oil so I lightened them up considerably. I also switched out some of the white flour with some whole wheat flour. I topped it off with a litle Lemon Glaze instead of the thick icing in the original recipe and the result ~ AMAZINGLY DELICIOUS!

Blueberry Zucchini Cake with Lemon Glaze

  • Servings: 12
  • Difficulty: Easy
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A “Lightened Up” cake studded with wild Newfoundland Blueberries and super moist from the grated zucchini topped off with a tart Lemon Glaze!


  • 1 large egg
  • 1/3 cup liquid egg whites
  • 1/2 cup coconut oil, melted
  • 1/2 cup apple sauce, unsweetened
  • 1 TBSP vanilla extract
  • 1 1/2 cups white sugar
  • 2 cups zucchini, shredded
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp baking power
  • 1/4 tsp baking soda
  • 2 cups blueberries, fresh or frozen

Lemon Glaze

  • 1 cup icing sugar
  • 1 TBSP lemon juice
  • 1 TBSP water
  • 2 tsp lemon zest


Set oven to 350 degrees.

Grease a 9×13 pan.

Whisk eggs, egg whites, melted coconut oil, applesauce, vanilla extract and sugar until well blended. Stir in the zucchini until combined. Set aside.

In a small bowl, whisk the flours, salt, baking powder, baking soda. Add dry ingredients to the wet ingredients and mix lightly until just combined. Add blueberries and fold in gently.

Pour batter into 9×13 pan and bake for 45 – 50 minutes. Remove pan from oven and let cool.

To make the glaze, in a small bowl mix the icing sugar, lemon juice, water and lemon zest until combined and smooth. Using a spoon, lightly drizzle over cooled cake. ENJOY!!

NOTE: When you grate the zucchini, make sure you squeeze out the moisture with a paper towel. If you do not have coconut oil, just use vegetable oil. If using frozen blueberries, do not thaw. Add them frozen to the batter.

Loving this Life Living “Around the Bay” ~ DD

original recipe from:

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Partridgeberry Orange Tea Biscuits

A delicate Berry (partridgeberry,blueberry or cranberry) Tea Biscuit that is very moist and melts in your mouth! FREEZES BEAUTIFULLY! 

Time to stock the freezer with Yummy Treats! The holidays are on the way and these Partridgeberry Orange Tea Biscuits freeze beautifully, they are ready for christmas morning, company, or with a great cup of tea! Full of partridgeberries, with a hint of orange, these biscuits absolutely melt in your mouth.

The first time I made these Partridgeberry Orange Tea Biscuits, I tried one that was still quite warm out of the oven and didn’t really like them…but then, once they cooled completely, I could not stop eating them! They are super fluffy, super moist and super tasty! Bake a batch today and pop them in the freezer.

Partidgeberry Orange Tea Biscuits

  • Servings: 24 Biscuits
  • Difficulty: easy
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A great treat to have in the freezer for Christmas morning or afternoon tea!  Super moist with the added mandarin juice…these biscuits literally melt in your mouth.  


  • 1 can mandarin oranges, drained and juice reserved
  • 1/2 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 TBSP vanilla
  • 4 cups all purpose flour
  • 3 TBSP baking powder
  • 1 cup partridgeberries, fresh or frozen

Egg Wash:  1 egg and 1 TBSP water, mixed together and beaten with a fork to combine.


Preheat oven to 400 degrees.

Drain mandarin oranges.  Set juice aside to use later in recipe. Mash mandarin oranges. Set aside.

Cream sugar and butter until smooth.  Add vanilla and eggs.  Mix until combined. Stir in reserved mandarin juice and mashed mandarin oranges.

In separate bowl, whisk together the flour and baking powder.  Gently mix into wet ingredients until just combined. Add partridgeberries and combine.  DO NOT OVERMIX!

On a floured surface, gently roll out dough to 1 inch thickness.  Cut into shapes and place on parchment lined cookie sheet.  Brush with egg wash.  Cook at 400 degrees for 12 minutes, until brown on the bottom and cooked through. Serve with butter or just as is! Enjoy 🙂 Makes 24 Biscuits.

NOTE:  If you don’t have partridgeberries, use either cranberries or blueberries!  Both would be delicious! Chop the cranberries if they are big.  I used frozen partridgeberries and used them straight from the the freezer.  If you use blueberries, do not thaw!  My biscuits were a little pale on the top, so I popped them under the broiler for couple of seconds until I got the desired color. Let cool completely before freezing.

Loving this Life Living “Around the Bay” ~ DD

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