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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Blueberry Bars

Happy Easter!  I hope everyone is enjoying this weekend with family and friends.  This post will be very quick as I am home for Easter and there is much visiting to do:)

We arrived on Thursday night and my father in law had these Blueberry Bars in the fridge.  I was actually thinking about these exact Blueberry Bars on the drive out and was so happy to see them in the refrigerator!!!  I’ve had his Blueberry Bars a few times now, with different fillings, and they are all amazing.  I wanted to share with you today his recipe!

The batter is so good and the beauty of these bars is that you can add whatever jam you have on hand….blueberries, apple, cranberry, partridgeberry even strawberry rhubarb!! Also a great recipe for a lemon or lime pie filling….endless possibilities! A very quick and easy recipe to make, especially if you already have your jam jarred and ready to use.  A keeper recipe for the family cookbook.

Blueberry Bars (makes 4 dozen bars)


  • 1 cup butter, softened
  • 1 3/4 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups blueberry jam (or whatever filling you choose to use) (RECIPE BELOW)
  • 1/8 tsp ground nutmeg


  • 1 1/4 cups icing sugar
  • 2 TBSP lemon juice
  • 1 TBSP milk


Preheat oven to 350 degrees and grease a 9 x 13 pan.

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after ever addition.  Beat in vanilla. Combine the flour, baking powder, and salt; add to the creamed mixture and mix just until combined.

Spread half of the batter in prepared pan. Gently spread filling over batter, sprinkle with nutmeg.  Drop remaining batter by teaspoonfuls over the top. Spread to cover filling.

Bake 40 – 45 minutes until golden brown.

In a small bowl, combine the icing sugar, lemon juice and milk until smooth.  Drizzle over warm bars. Cool completely before cutting and serving.


Blueberry Preserves

  • 5 cups fresh blueberries (cleaned and destemmed)
  • 2 Cups granulated sugar
  • 1 TBSP lemon juice


In a large saucepan combine blueberries, sugar, lemon juice.

Bring to a boil and squish/press the blueberries with a potato masher.

Continue to boil, stirring frequently until preserves thicken, about 15 to 20 minutes.

Pour preserves into a sealed container and store in the refrigerator until ready to use.

NOTE:  If you don’t have blueberry jam, you can always use canned blueberry filling in a pinch!  



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