Lemon Berry Zucchini Cake

Every summer, my mom gives me a twenty pound crate of blueberries. She gets them from her farmer pal, Ray, who always has the most delicious local fruits. These berries are some of the biggest I’ve ever seen - and they are so juicy and sweet, never sour. Each summer I try and find new ways to use the berries: muffins, scones, and I always make a blueberry crumble pie. Then, I freeze the rest of the berries so I can have them on hand for smoothies or baked goods during any season. This year, some of these berries ended up in this Lemon Berry Zucchini Cake. I must say, it was an excellent way to use those beautiful berries at the peak of their season!

You’re probably thinking, “I’ve heard of zucchini bread, but zucchini in cake? Zucchini in a layer cake?” I get it. It seems wrong. But hey, I’m not the first to put vegetables in a cake (carrot cake)! Zucchini and most squashes are high in water content. They provide a moisture and texture that is not easily replicated. It makes this cake so moist and slightly dense while still being fluffy.

The combination of berries and lemon is not one that is easily beat in my opinion. It makes baked goods fresh and light, sweet and tart. I knew I wanted to incorporate lemon in this cake, so I decided to add it in to the cream cheese frosting. Man, it did not disappoint! The acid of the lemon balances the thick and creamy frosting perfectly.

This cake sings the praises of the bounty of summer harvests. It is the perfect dessert to serve while entertaining or to make for those who celebrate summer birthdays. It’s easy to make and has incredible flavor! Plus, it can help you get to your 4th or 5th serving of vegetables for the day.

Serves: 10 | Prep: 40 min | Bake: 35-40 min. | Author: Liz Genders

berry zucchini cake

1 1/2 cups shredded zucchini

3 eggs

3/4 cup oil

2 tsp. vanilla

2 1/4 cup sugar

1/2 cup sour cream

3 cups all purpose flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 pint blueberries and blackberries, mixed

lemon cream cheese frosting

1 stick butter, softened

8 oz. cream cheese, softened

3 1/2 cups powdered sugar

2 Tbs. fresh lemon juice

2 tsp. lemon zest

1 tsp. vanilla

pinch of salt

Preheat the oven to 350F. Prepare two 9-inch round cake pans with butter and flour. Using a cheesecloth or clean dish towel, squeeze the excess water from the shredded zucchini. In a stand mixer with a paddle attachment, combine the zucchini, eggs, oil, vanilla, sugar and sour cream. Beat until smooth and well-combined. In a separate bowl, mix the dry ingredients together. Slowly add the dry ingredients to the wet ingredients in the stand mixer. Beat until just combined. Remove the bowl from the mixer, and fold in the berries. Pour cake batter evenly into the two cake tins. Bake for 35-40 minutes, or until a skewer comes out of the center of the cake cleanly.

In the same stand mixer, add the butter and cream cheese. Beat until fluffy. Add the powdered sugar a little at a time, beating between additions. Pour in the lemon juice, zest and vanilla. Then add a pinch of salt. Mix well. If the frosting looks too loose, add more powdered sugar. If it looks too stiff, add a little water.

Turn out the cooled cakes onto a cooling rack. Cut the tops off with a bread knife to get a level surface. Frost and assemble the cake using an offset spatula and a bench scraper to get the “naked” cake look, being sure to add a healthy dose of frosting between the two layers of cake. Garnish with extra berries and lemon zest.