This courgette, lime and blueberry cake is the perfect cake for spring. Packed with courgettes (or zucchini if you’re across the pond), topped with a zingy lime glaze and bright pops of fresh blueberry this makes for the ideal cake for for the new season of alfresco dining.

Bundt cake on a wire cake stand, the cake has white frosting running down the sides of the cake. The top is decorated with fresh blueberries and daffodils.

If you’re anything like me, you’ll love a carrot cake. You can’t go wrong, it’s a classic staple of coffee shops everywhere. If this sounds like you you’re going to love the carrot cakes fun and bright twin, the courgette cake! That’s right, those long green bad boys are just as delicious when grated into a cake as they are in a creamy pasta sauce or a warming ratatouille. Paired with a hit of lime zest and punchy blueberries this cake is absolutely perfect for all your picnics in the sun. It was made to be enjoyed outside. With a cup of tea, coffee or an ice cold glass of wine. Are you drooling? I’m drooling.

Now, I know there’s going to be veg in cake nay sayers. I promise, pinky swear, that you can not taste the courgette in this cake. It simply adds a wonderful texture and moisture to the cake that is just unbeaten. Try it, you’ll never look back!

Courgette, lime and blueberry cake on a wire cake stand. Some slices have been removed from the plate. Fresh daffodils are scattered on the table

HERE’S WHAT YOU’RE GOING TO NEED:

Vegetable Oil – Any flavourless oil will do here. Don’t use Olive Oil, the flavour is too strong.
Caster Sugar – Fine granulated sugar used in baking. Never use normal granulated, the grains are too large and won’t dissolve while creaming the sugar and fat together.
Eggs – Medium, free range and at room temperature.
Lime Zest – From 1 fresh lime
Self Raising Flour – This is flour with added raising agent. If you use plain flour make sure to add 1tsp baking powder.
Courgettes – Courgettes, zucchinis, whatever you call them just grate it up and you’re good to go. Smaller courgettes are sweeter than their bigger brothers so keep that in mind when you’re buying.
Blueberries – Fresh blueberries here, the courgettes already have a lot of water in there you don’t want more coming from frozen berries.
Icing Sugar – Also known as powdered sugar.
Lime Juice – Squeezed from the lime you zested earlier.

Close up of a slice of cake on a small glass plate, blueberries are scattered on the table.

Tips for making Courgette, Lime and Blueberry Cake:

Can I use a different shaped bundt tin? – You can use any shape bundt tin you like, even those fancy pants Nordicware numbers. Just make sure to grease every nook and cranny so your cake doesn’t stick.
Can I bake this in a round tin? – You can use a 8″ springform tin and bake for around 40 minutes or until a skewer inserted into the fattest part of the cake comes out clean.
Can I make this into a layer cake – If you’d like to make this into a layer cake, double the recipe and bake in 2 9″ round tins and bake for 30-35 minutes. Fill with your favourite buttercream recipe and some lime curd if you’re feeling extra.
What size courgettes should I use? – I like to use small courgettes in baking as they taste sweeter. If your courgettes are particularly large and juicy you might want to squeeze some of the excess water out of them. I never do but the extra water makes for quite a dense cake (which I love). If you want it a bit lighter, pop them in a colander and give em a squeeze before you add them to the batter!
Can I substitute the blueberries? – As with all of my recipes you can sub these out for any berry you like.
Can I use frozen blueberries? – Yes, no need to defrost. Just throw them in frozen.
Can I freeze this cake? – You can freeze the un-iced cake for up to 3 months. Just wrap in a double layer of cling film.

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