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Baking recipe · from the recipe book

Lemon Zucchini Sheet Cake with Blueberry Filling

A tender, moist lemon-scented zucchini cake split around a jammy blueberry layer and finished with a tangy lemon glaze.

Lemon Zucchini Sheet Cake with Blueberry Filling

Ingredients

  • 2 medium350 gZucchinifinely grated and squeezed dry
  • 2⅓ cups300 gAll-purpose flour
  • 1¼ cups250 gGranulated sugardivided: 200 g for the batter, 50 g for the filling
  • 3 large150 gEggsroom temperature
  • ⅔ cup150 gCanola oilplus a little for the pan
  • ½ cup (120 ml)120 gButtermilk, low-fat
  • 1½ tbsp10 gLemon zest
  • ¼ cup60 gLemon juicedivided: 15 g for the filling, 45 g for the glaze
  • 2 tsp8 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 2⅓ cups350 gBlueberries
  • 2 tbsp15 gCornstarch
  • 1½ cups180 gPowdered sugarsifted

Steps

  1. Make the filling first so it can cool: in a small pot, stir the blueberries, 50 g of the granulated sugar (one fifth of the total), the cornstarch and 15 g of the lemon juice (one quarter). Simmer over medium heat, stirring, 6–8 minutes until thick and jammy. Spread on a plate and let cool.
  2. Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch pan with a little of the canola oil and line the bottom with parchment.
  3. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can.
  4. In a bowl, whisk the flour, baking powder, baking soda and salt.
  5. In a large bowl, whisk the eggs with the remaining 200 g of granulated sugar until pale, then whisk in the rest of the canola oil, the buttermilk, the vanilla and the lemon zest.
  6. Fold the flour mixture into the egg mixture until just combined, then fold in the zucchini.
  7. Spread half the batter in the pan. Dollop the cooled blueberry filling over it and spread gently, leaving a 1/2-inch border. Spoon the remaining half of the batter on top and smooth it to cover.
  8. Bake 38–45 minutes, until golden and a toothpick in the cake (not the filling) comes out clean.
  9. Cool the cake in the pan on a rack for at least 1 hour.
  10. Make the glaze: whisk the sifted powdered sugar with the remaining 45 g of lemon juice until smooth and pourable. Drizzle over the cooled cake, let set 15 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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