Blueberry Lemon Zucchini Bundt Cake

About this time each year, I officially declare that I think I can live on nothing but blueberries and sweet corn.

 While that is probably slightly unrealistic,  there is something about the summertime harvest season that makes me feel good all over.

 Tomatoes, onions, peppers, berries and melons all give us such a rainbow of God’s bountiful splendor.

 Oh, and how could I forget about zucchini!  Here in Indiana, my dad grows zucchini the size of baseball bats (watch the video if you don’t believe me).

 And there’s a blueberry farm a few miles from here that grows the plumpest, sweetest berries ever.

When I was a kid, my mom and grandma used to take us blueberry picking there.  They would tie the bucket around my waist with a rope, and the berries I picked (well 1/2, maybe) would end up in that bucket.  Everytime I looked over at Grandma, her cheeks would be bulging with berries.  Some influence she was!  I guess nobody thought about the dangers of pesticides way back then.

 So what better way to use up Dad’s “baseball bat” zukes than to combine them with blueberries and lemon for a deeliciously moist Bundt cake!

 Do you have any berry picking stories?


Blueberry Lemon Zucchini Bundt Cake
Prep time
Cook time
Total time
This could possibly be the moistest zucchini cake you have ever tried, with plump sweet blueberries and tart fresh lemon rind.
Adapted from: Paula Deen Zucchini Bread
Recipe type: Cakes
Cuisine: American
Serves: 12-16
  • 3½ cups all-purpose flour, plus additional for coating blueberries
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1½ teaspoons salt
  • 2 teaspoons baking soda
  • 4 eggs, beaten
  • 3 cups sugar
  • 1 cup vegetable oil
  • ⅔ cup water
  • 1 teaspoon lemon juice
  • 2 cups grated zucchini
  • 1½ - 2 cups fresh blueberries
  • 2 - 3 tablespoons lemon rind
  1. Preheat oven to 350 degrees. Grease and flour a Bundt pan (or use an all-in-one baking spray). Put flour, cinnamon, nutmeg, salt and soda in a small bowl and whisk together completely. Combine eggs, sugar, oil, water and lemon juice in a large bowl. Add zucchini and mix well. Add flour mixture to wet mixture and stir just until blended. Toss small amount of flour with blueberries to keep them from sinking to the bottom of the pan. Fold blueberries and lemon rind into batter and pour into prepared Bundt pan. Bake in 350 degree oven for 50-60 minutes or until toothpick inserted in middle comes out clean.
Recipe by Jazzy Gourmet Cooking Studio at
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.

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