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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No Bake Blueberry Eclair Dessert


This was our Mother’s Day dessert and I must say, it turned out delicious!!  I had seen a recipe for Chocolate Eclair Dessert but knew that I had some blueberry sauce in the pantry to decided to turn it into a No Bake Blueberry Eclair Dessert.  Excellent choice, if I do say so myself!!!  🙂


This No Bake Blueberry Eclair Dessert has to be made the day before so that the graham crackers have a chance to soften up and all the flavors of the filling, crackers, and blueberry sauce can meld together.  You know I love, love blueberries so this recipe is definitely a keeper for me.  Super creamy but a really light dessert to finish off a great meal!  Tonnes of blueberry flavor from the Homemade Blueberry Sauce!  If you have time, make the Homemade sauce!!


No Bake Blueberry Eclair Dessert (serves 12 – 15)


  • 1 box of graham crackers, not crumbs
  • 2 pkgs vanilla pudding (3.4 oz size)
  • 1 12 oz container cool whip, thawed
  • 2 1/2 cups milk (I used skim)
  • Blueberry Sauce (canned or homemade – recipe below)
  • optional cool whip and blueberries for garnish


Layer a 9 x 13 pan with a layer of graham crackers. Mix pudding with milk, mix until slightly thickened. Gently fold in the cool whip.

Spread half of the pudding mixture over the graham crackers.  Add another layer of graham crackers, then another layer of pudding mixture, then another layer of graham crackers. Pour cooled blueberry sauce over the graham crackers and refrigerate for at least 8 hours. Cut into squares and serve!  Enjoy 🙂

Homemade Blueberry Sauce

3 cups fresh or frozen blueberries
1/2 cup water
1/2 cup sugar
2 TBSP fresh lemon juice
2 TBSP corn starch, mixed with 2 TBSP of cold water
1/2 tsp vanilla extract


In a saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir and bring to a boil. Lower heat and let simmer for about 15 minutes.

In a small bowl, mix the cornstarch and 2 TBSP of cold water.

Slowly stir the corn starch into the blueberries.  Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in the vanilla extract. Let cool completely before adding to dessert.

NOTE:  Adjust sugar to your personal taste and according to the sweetness of your berries.



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