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 Dessert

This dessert is so easy and delicious and since it’s no bake, it comes together in no time ~ and no heating up the house by having to turn on the oven to make this “No Bake Blueberry Dessert“.  A layer of coconut cookie crumbs, a blueberry cheesecake layer, a pudding blueberry layer and topped off with Cool Whip and more blueberries! A perfect “make and take” summer dessert for potlucks, bbqs, or to have in the fridge for company and those sweet treat cravings!

This will be perfect for those Wild Newfoundland Blueberries when they are ready for picking! In the meantime, use fresh blueberries from your local store or farmer’s market.  I wouldn’t use frozen blueberries in this recipe as they would release too much juice once thawed.

No Bake Blueberry Dessert

  • Servings: 15 - 20 depending on serving size
  • Difficulty: easy
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“A layer of coconut cookie crumbs, a blueberry cheesecake layer, a pudding blueberry layer and topped off with whip cream and more blueberries!  A great Summer Dessert”


  • 1 pkg of coconut cookies or just use graham crackers (about 2 cups)
  • 1/4 cup + 2 TBSP butter, melted
  • 1 8oz pkg of cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup icing sugar
  • 2 TBSP blueberry jam
  • 1 1/4 cup Cool Whip
  • 2 pkg vanilla pudding (small pkg)
  • 3 cups milk (I used skim milk)
  • 1 1/2 cup Cool Whip
  • fresh blueberries for garnish


Put cookies into a food processor and blend until fine crumbs form.  Add melted butter and blend until combined.  Press crumbs into a 9 x 13 pan and evenly spread on bottom of pan. Put pan in fridge for the crumbs to firm up.

In a stand mixer, beat butter and cream cheese until nice and creamy and butter is incorporated. Mix in icing sugar and blueberry jam.  Fold in 1 1/4 cup of Cool Whip. Carefully spread over prepared crumbs.

In another mixing bowl, add vanilla pudding and milk.  Mix until pudding starts to thicken – about 1 – 2 minutes.  Gently stir in the blueberries.  Spread over the cheesecake layer.

Top pudding layer with remaining 1 1/2 cup Cool Whip and garnish with blueberries.  Put dessert in the fridge to set up for a couple of hours.   Cut into squares and serve.  Enjoy! 🙂

NOTE:  Use Fresh Blueberries as frozen blueberries will release too much juice once thawed.

Loving this Life Living “Around the Bay” ~ DD

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