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Courgette, Lime and Blueberry Cake

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5 from 9 reviews


Units Scale

For the Cake:

  • 150ml vegetable oil, plus extra to grease
  • 175g caster sugar
  • 3 medium, free range eggs
  • 1tbsp lime zest from 1 lime
  • 300g self raising flour
  • 200g grated courgette, around 1 large courgette
  • 150g fresh blueberries

For the Glaze:

  • 150g icing sugar
  • Juice from 1 lime
  • 1tbsp water
  • blueberries and lime zest to decorate


For the cake:

  1. Preheat oven to 175C and grease a bundt tin with a little oil. Lightly dust the cavity with flour and knock out the excess. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment mix together the oil, sugar, eggs and lime zest. Add in the flour and mix until just combined.  Stir the grated courgette and blueberries through the batter and pour into the prepared bundt tin.
  3. Bake for 40 minutes until lightly golden or until a skewer inserted into the centre of the cake comes out clean.
  4. Allow to cool for 5 minutes before upending onto a wire rack to remove from the tin. Allow to cool completely before decorating.

For the Glaze:

  1. In a bowl mix together the icing sugar, lime juice and 1tbsp of water. You want the glaze to be thick but liquid enough to drip down the sides of the cake, add a tiny splash more water if needed.
  2. Drizzle over the cake and decorate with extra blueberries and a sprinkle of lime zest.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: British