Lemon blueberry zucchini cake: Add lemon zest to the batter and lemon juice to the frosting for a bright, citrusy twist that pairs perfectly with the blueberries.

To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 ...

Drizzle over cake. This lemon-blueberry cake does not need to be refrigerated if it will be consumed within a few days. You ...