Other

Blueberry courgette cake recipe


  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Blueberry cake

Blueberries and courgette baked up into delicious little summertime tea loaves!

2301 people made this

IngredientsServes: 12

  • 3 eggs, lightly beaten
  • 250ml vegetable oil
  • 3 teaspoons vanilla extract
  • 450g caster sugar
  • 250g grated courgette
  • 375g plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 tablespoon ground cinnamon
  • 325g fresh blueberries

MethodPrep:15min ›Cook:50min ›Extra time:40min › Ready in:1hr45min

  1. Preheat oven to 180 C / Gas 4. Lightly grease four mini-loaf tins (approximately 14.5x7.5cm, or 5 3/4 x 3 in).
  2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the courgette. Beat in the flour, salt, baking powder, bicarb and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf tins.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the centre of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Tip

Before adding the blueberries to the cake mixture, first toss them in a bit of flour to coat. This will prevent them from sinking to the bottom of the cake.

Tin size

If you do not have mini loaf tins, you can use two 900g (2 lb) loaf tins instead. Bake at the same temperature, and increase baking time by 10 to 20 minutes.

Video

Blueberry courgette cake

Recently viewed

Reviews & ratingsAverage global rating:(2862)

Reviews in English (2133)

Made it healthier.i only used 300grams of sugar and the cake was still delicious and plenty sweet enough-22 Aug 2010

Something else.I added a shot or two of Sailor Jerry's Spiced Rum. It made this awesome cake even better.-19 Apr 2010

This delightful cake recipe has given me a passion for baking. It is amazingly simple yet the results are astonishingly good. I really cannot recommend this recipe enough. My only recommendation is to make sure that the grated courgette is well squeezed to ensure that as much water is removed as possible. I weigh it after squeezing and this seems to work well. Seriously good tea loaf!-19 Apr 2010


Blueberry Coffee Cake

Dense, moist cake & sweet blueberries come together in the perfect balance of cake & berries in this blueberry coffee cake. Simple ingredients & easy prep!

Blueberry coffee cake is one of those cake recipes that never fails to impress. Like all blueberry cake recipes, the moist cake is complemented by layers of berries.

It’s a worthy addition to your list of Easter recipes! I really love the simple glaze on top. It gives it a finished look that will make it stand out among other Easter dessert recipes. Pull out the mixer, and let’s get started!

I can’t get enough blueberry recipes! Classic blueberry cobbler or blueberry muffins are, of course, on my list, but you gotta try blueberry boy bait. They say one taste of this delicious dessert would be all it took to convince a fella to marry you! Now, that’s impressive!

Jump To…


Blueberry Coffee Cake

You are going to love the simplicity of this recipe. Dry ingredients, check! Wet ingredients, check! Mix and bake!

  • Author: Laura Fuentes
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 16 1 x

Ingredients

  • 4 &frac13 cups all-purpose flour, divided
  • 1 ¾ cups sugar, divided
  • 5 teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 ½ cups milk
  • ¾ cup Greek yogurt
  • ½ cup butter, softened
  • 1 lemon, zested
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups blueberries
  • 5 tablespoons butter, chilled

Instructions

  1. Preheat oven to 350°F and place baking rack in the middle of the oven. Grease a 9×13-inch baking pan.
  2. In the bowl of your stand mixer or a large bowl, combine 4 cups all-purpose flour, 1 ¼ cups sugar, baking powder, and salt. Give it a quick mix.
  3. To the dry mix add milk, Greek yogurt, ½ cup of softened butter, lemon zest, eggs, and vanilla. Mix on low speed until combined and there are no visible clumps. The batter will be thick.
  4. Gently fold in blueberries with a spatula.
  5. Pour mixture into greased baking pan.
  6. In a small bowl, mix together the remaining &frac13 cup of flour and ½ cup of sugar.
  7. Cube cold butter and place inside the flour mixture. Create a fine crumble as you mix it with a fork or with your hands. Distribute crumble mixture over the batter.
  8. Bake for 50-65 minutes or until a toothpick inserted comes out clean. Remove from oven and allow cake to cool down to room temperature prior to serving.

Notes

You can make this with whole wheat flour but you must use whole wheat pastry flour. Otherwise, you will have a dense cake.
To prevent the blueberries from sinking to the bottom, give them a quick toss in 2 Tablespoons of flour. Coating them with flour will prevent them from sinking to the bottom.
Quick tip
: Measure all your dry and wet ingredients and place them in separate bowls. Refrigerate your wet ingredients (minus the butter, you should leave that out on the counter) and in the morning, all you have to do is quickly mix the batter, pour, sprinkle your topping and bake!

Nutrition

  • Serving Size: 1 square
  • Calories: 239
  • Sugar: 26.8g
  • Sodium: 250.2mg
  • Fat: 10.2g
  • Saturated Fat: 6.1g
  • Carbohydrates: 35.5g
  • Fiber: 0.9g
  • Protein: 3.3g
  • Cholesterol: 48.7mg

Did you make this recipe?

Tag @LauraSFuentes on Instagram and hashtag it #momables


Blueberry cake recipes - 7 recipes

This recipe makes a delicious holiday breakfast that your friends and family will love! Sour cream makes the cake .

  • FILLING:
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh or frozen blueberries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons 2% milk

Blueberry Coffee Cake

Moist and full of flavor, this cake is loaded with blueberries and crowned with a crunchy, sweet crumb topping

  • 5 tablespoons salted butter, softened, plus more for greasing the pan
  • 2 cups all-purpose flour
  • 2 heaping teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole milk
  • 2 cups fresh blueberries
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 6 tablespoons salted butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Sugar, for sprinkling
  • Softened butter, for serving

Blueberry Cheesecake Poke Cake

This Blueberry Cheesecake Poke Cake is a fresh vanilla cake filled with cheesecake pudding and a sweetened blueberr.

  • CAKE:
  • 1 box White or vanilla cake mix
  • Ingredients on the box (water, oil, eggs, etc)
  • 1 package Instant cheesecake (or vanilla) pudding (3.4-ounce)
  • 1 1/2 cup milk
  • BLUEBERRY SAUCE:
  • 12 ounces blueberries, rinsed
  • 3 tablespoons sugar
  • 1 tablespoon flour
  • 1 tablespoon water
  • WHIPPED CREAM:
  • 1 package cream cheese (8-ounce) at room temperature
  • 1 pint heavy whipping cream (16-ounce)
  • 2 cups powdered sugar

Starbucks Oatcakes

This recipe is a copycat recipe for Starbucks Oatcakes, so that you don't have to wait in line to get the sweet tre.

  • 1 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 cup blueberries
  • 4 cups oats
  • 1 cup dried cranberries
  • 1/2 cup raisins
  • 1/2 cup blueberries
  • 1/2 cup applesauce
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • nonstick cooking spray

Desserts - Gluten-Free Blueberry Spice Cake

An allergy-friendly breakfast or dessert option made with fresh, organic blueberries


What is the best zucchini to use for cake?

Depending on the size of your zucchini, you may want to avoid the larger sizes. Small to medium-sized zucchinis are fine. You won’t taste or notice the seeds at all. However, larger zucchinis (those with a diameter greater than 2-inches) tend to have bitter tasting seeds. Split the zucchini in half and use a spoon to scrape out the large seeds.

This cake recipe doesn’t require the use of a stand mixer. Simply mix the cake batter by hand.

The baked blueberry zucchini sheet cake is perfectly tasty on it’s own. Slice it into little snack cakes to enjoy as you please.

However, if you want something a little sweeter and more decadent, go ahead and spread on some cream cheese frosting! This quick and easy frosting is made by beating together softened cream cheese, unsalted butter, and powdered sugar (confectioners’ sugar).

Make sure your sheet cake has completely cooled before adding frosting. Otherwise, the frosting will melt into a messy puddle. Feel free to top the frosted sheet cake with fresh blueberries or toasted nuts.


Blueberry and Courgette Cake with Lemon Buttercream Frosting

This delightful one layer blueberry and courgette cake has a gorgeous tangy lemon buttercream frosting.

We’ve just come back from our holidays in Poland – what an amazing place! Everything is so cheap (compared to Sweden, anyway), the people are friendly (so much fun and really refreshing to find people who don’t speak any English – quite a rarity these days), and the scenery is stunning. We are definitely going back sometime soon!

Before I went, I stumbled upon this gorgeous Blueberry and Courgette (Zucchini) Cake with a Lemon Buttercream Frosting from the talented Amanda, featured on her blog, I am Baker, and just had to make it! It’s rare for me to copy someone else’s recipe without amending anything, but that’s what happened with this cake, and for good reason – it’s perfect as it is!

The only difference was that I used half of the ingredients and made a one-tier cake, rather than two this meant that I needed less frosting as I only decorated the top and didn’t fill it.

This cake tastes amazing – it is peppered with blueberries (I had a few left after making this Lemon, White Chocolate and Blueberry Kladdkaka) and also courgette (zucchini), which you can’t taste at all, but adds a great moistness to cakes.


For the cake

  • 240g gluten free plain flour
  • 1/2 tsp xanthan gum
  • 60g cocoa powder (ensure dairy-free if needed)
  • 2 tsp bicarbonate of soda
  • 1/2 tsp gluten-free baking powder
  • 240ml oil (vegetable or sunflower)
  • 150g caster sugar
  • 150g light brown sugar
  • 3 large eggs
  • 80g yoghurt (dairy-free if necessary)
  • 1 tsp vanilla extract (optional)
  • 350g-400g grated courgette (I used 2 medium courgettes) (weight is the grated weight not the courgettes weight before you start!)
  • 150g dark chocolate chips (optional)

For the icing

  • 250g butter, softened (dairy free alternative if necessary)
  • 185g icing sugar
  • 55g cocoa powder (ensure dairy-free if needed)
  • 110g dark chocolate (dairy-free if needed)

Summer cake recipes

Eton mess traybake

Combine two classic desserts in this simple yet classic sponge cake, topped with lots of summer berries for extra sweetness and zing.

Blackberry and yogurt cake

Sponge is studded with fresh summer fruits and finished with a vibrant coulis drizzled over freshly whipped cream to make the ultimate summer cake.

Peach and soured cream cake

Peaches are the star of this summery cake, making a great accompaniment to a light and fluffy sponge with a soured cream frosting.

Blueberry and lemon poke cake

Lemon and blueberry is a winning flavour combination for the summer. Treat yourself to this easy poke cake or serve as part of a dinner party spread.

Strawberry cake

It’s strawberry season, so why not make the most of this juicy fruit with this sophisticated sponge dessert, layered with strawberry mascarpone cream and topped with a light Italian meringue frosting.

Passion fruit layer cake

A tangy passion fruit icing provides fresh-tasting sweetness to this springy sponge cake, perfect for afternoon tea spent outdoors.

Baked raspberry cheesecake

Fresh raspberries take this summery baked cheesecake up a notch by cutting through the rich body of the cheesecake.

The best victoria sponge

A good-looking classic like this jam and cream Victoria sponge will never go amiss at your afternoon tea or garden party.

White chocolate and strawberry ice-cream cake

For an impressive summer treat that’ll draw in crowds, try this triple layer ice cream cake.

Raspberry custard cake

Bake this sweet and tangy custard cake packed with fresh raspberries for the perfect summer teatime treat.

Strawberry cheesecake

This creamy no-bake cheesecake, topped with a super sweet strawberry sauce, is best enjoyed on a hot summer’s day.

Lime, mint and milk chocolate cake

Edd Kimber’s indulgent chocolate loaf cake, infused with mint and topped with zesty limes, is ideal for al fresco entertaining.

Gooseberry and almond cake with elderflower drizzle

A sweet elderflower drizzle alongside British summer berries makes this a comforting cake to bake this summer.

Strawberry and pistachio cake

Make the most of ripe British strawberries in this creamy summer pistachio cake – it’ll make a vibrant addition to your afternoon tea.

Upside-down berry cake

This rich and fluffy almond cake features the best of British berries: raspberries, blackberries and blackcurrants. It’s a great cake to serve outdoors to friends or family.

Blueberry cheesecake with speculoos crust

The perfect sweet treat to enjoy out in the sun, try this moreish blueberry cheesecake with a speculoos crust for a summery crowd-pleaser.


A cake for midsummer

Blueberries and peaches are rippled through the soft, almond-rich crumb of this pretty cake – the very essence of summer. I sometimes add a few rose petals and an extra handful of raspberries at the last moment, or perhaps a light scattering of caster sugar.

Serves 8-10
175g butter
175g golden caster sugar
200g ripe peaches
2 large eggs
175g self-raising flour
100g ground almonds
1 tsp grated orange zest
a few drops of vanilla extract
150g blueberries

Line the base of a 20cm, loose-bottomed cake tin with baking paper. Set the oven at 170C/gas mark 4.

Cream the butter and sugar together in a food mixer until pale and fluffy. Halve, stone and roughly chop the peaches. Beat the eggs lightly then add, a little at a time, to the creamed butter and sugar, pushing the mixture down the sides of the bowl from time to time with a rubber spatula. If there is any sign of curdling, stir in a tablespoon of the flour.

Mix the flour and almonds together and fold in, with the mixture at a slow speed, in two or three separate lots. Add the orange zest and vanilla, and once they are incorporated add the chopped peaches and blueberries.

Scrape the mixture into the cake tin and bake for 1 hour and 10 minutes. Test with a skewer – if it comes out relatively clean, then the cake is done. Leave the cake to cool for 10 minutes or so in the tin, run a palette knife around the edge, then slide out on to a plate, decorating as the fancy takes you.


Lemon Blueberry Sheet Cake, homemade or from a cake mix, may be made up to 2 days ahead of time and store, covered, in the refrigerator. For optimal serving, let it set out to come to room temperature at least an hour before serving.

Cover and store in the refrigerator. However, cake is best served at room temperature because it will be less dense. Leave out for 1 hour before serving again.

Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. Leftover slices may also be frozen.

Alternatively, bake the lemon cake and cool completely. Wrap securely to prevent freezer burn and store in the freezer up to 3 months. Thaw on the counter for 2 hours and then top with whipped cream frosting.

More Helpful Tips!

  • Tossing fresh or frozen blueberries in 1 tablespoon of flour before baking helps the blueberries stay dispersed throughout the cake and not sink to the bottom.
  • To make a layer cake: Divide batter between two 9 inch cake pans lined with wax paper on bottom. Bake for 20-25 minutes. Poke warm cake layers with holes, drizzle with lemon glaze, and cool completely in pans. Spread the cream cheese frosting in between layers and on top, along with some fresh blueberries.
  • For best results, always use room temperature eggs, butter, and dairy when baking. This makes the batter come together smoothly and homogeneously.
  • Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use.

MamaGourmand’s Favorite Blueberry Recipes:

    – Combines the creamy, sweet, tanginess of a buttermilk filling with a fresh blueberry topping – Lightly sweetened with pure maple syrup and muddled fresh blueberries. – Healthy blueberries and zucchini in a moist quick bread with a cinnamon sugar crunchy topping. – Takes only 4 simple ingredients and 10 minutes. – A quick, easy recipe no one will suspect is gluten free!