Little courgette, blueberry and lemon cakes

This courgette cake recipe is simply divine! Easily whipped up in a muffin pan, these little cakes are spiked with lemon and topped with crystallised frosty blueberries. Serve with lemon drizzle and enjoy!

By Sophie Gray
  • 25 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


Little courgette, blueberry and lemon cakes
  • 100 gram butter
  • 2 cup self-raising flour
  • 1 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1 courgette, grated, squeezed of excess moisture
  • 1 cup blueberries
  • juice and zest of ½ lemon, plus ¼ cup extra lemon juice
  • 1 cup milk
  • 1 egg
Crystallised blueberries
  • 1/3 cup blueberries
  • 1 egg
  • 1/4 cup caster sugar


Little courgette, blueberry and lemon cakes
  • 1
    Preheat oven to 210°C. Line a 12-cup muffin pan with paper cases. Melt the butter and set aside.
  • 2
    In a mixing bowl combine the flour, 1 cup of sugar, baking powder, grated courgette and blueberries.
  • 3
    Add lemon juice and zest, milk and egg to melted butter; whisk lightly. Pour into the dry ingredients and mix until just combined. Spoon the mixture into prepared cases and bake for 20 minutes or until risen, springy and golden.
  • 4
    Meanwhile make the crystallised blueberries (see below).
  • 5
    Combine extra lemon juice and remaining ¼ cup sugar and drizzle on top of the cakes while still warm. Decorate the cakes with the crystallised blueberries.
Crystallised blueberries
  • 6
    Spike blueberries onto a toothpick, dip in egg white then in caster sugar and transfer onto paper towels to dry.


  • Don't over mix or the cakes will be heavy. Ensure oven is heated and tins prepared before making the mixture or it will have begun rising before it gets into the oven. PER SERVE Energy 242kcal, 1013kj • Protein 4g • Total Fat 7g • Saturated Fat 3g • Carbohydrate 41g • Fibre 1.4g • Sodium 220mg