“Over Easy & Over the Top” 

"We thought it would be fun to share some recipes from our recently published cookbook with you. Check back often for more of our favorite recipes. Send us a photo of anything you make, and we may even share it on social media. Enjoy."

– Mark & Buzz 

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Lemon Blueberry Zucchini Cake 

Lemon Blueberry Zucchini Cake

Prep time: 15 minutes | Cook time: 1 hour | Cooling time: 10 minutes | Total time: 1 hour 25 minutes 

Lemon Blueberry Zucchini Cake


For the bread, you will need:  

  • 1 cup canola oil 
  • ¼ cugranulated sugar 
  • 3 large eggs, beaten 
  • 1 T vanilla extract 
  • zest of 2 lemons 
  • 3 cups flour 
  • 1 ½ t baking powder 
  • ¼ t baking soda 
  • 1 t salt 
  • 2 cups grated zucchini, drained by twisting in a clean towel 
  • 2 cups fresh or frozen blueberries, lightly coated in flour 

For the glaze, you will need: 

  • ¼ cup fresh lemon juice  
  • zest of 1 lemon   
  • 1 cup confectioner’s sugar 


  1. In a large bowl, cream together oil, sugar, eggs, vanilla, and lemon zest until combined. 
  2. Fold in zucchini. 
  3. In a separate bowl, whisk together dry ingredients. 
  4. Slowly add dry ingredients to the wet ingredients and stir just until combined. 
  5. Fold in blueberries and pour batter into prepared pan. 
  6. Bake for 50 – 60 minutes or until the toothpick comes out clean. 
  7. Let rest in pan for 5 – 10 minutes and remove from pan to cooling rack. 
  8. Allow it to coocompletely. 
  9. Combine glaze ingredients and drizzle over the cooled cake. 

Chef’s Notes 

  • Coating the blueberries with flour is a neat trick that stops all the blueberries from sinking to the bottom of the batter and, therefore, all being on the top of the cake. 
  • Because I am making this cake as an accompaniment to breakfast, I use a simple lemon glaze. This cake could also make a delicious dessert (we know because we made one for the staff). To make it a delicious dessert, use 2 (greased and floured) 8-inch round pans, decrease the baking time to 30-40 minutes, and top each layer with my Lemon Cream Cheese Buttercream Frosting…Yum! 
Carrot Cake Pancakes with Maple Cream Cheese Drizzle

Carrot Cake Pancakes with Maple Cream Cheese Drizzle  

Yield: 10-12 pancakes 

Carrot Cake Pancakes Topside Inn


For the pancakes, you will need: 

  • 1 ½ cups all-purpose flour 
  • ¼ cup granulated sugar 
  • 1 ½ t baking powder 
  • 1 t pumpkin pie spice 
  • ½ t baking soda 
  • ½ t salt 
  • 2 large eggs, beaten 
  • 1 ½ cups buttermilk 
  • 3 T unsalted butter, melted and cooled 
  • 1 t pure vanilla extract 
  • 1 cup packed grated peeled carrots 

For the maple-cream cheese drizzle, you will need: 

  • 8 ounces softened cream cheese 
  • 1/2 cup pure maple syrup 
  • ½ stick softened unsalted butter 


  • Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and salt in a large bowl.  
  • In a separate bowl, whisk together the eggs, buttermilk, melted butter and vanilla.  
  • Add the wet ingredients to the dry ingredients and stir until just combined. 
  • Stir in the carrots until combined 
  • Cover and refrigerate for at least 30 minutes and up to 3 hours. 
  • Heat a large nonstick skillet or griddle over medium heat and coat lightly with unsalted butter and canola oil.  
  • Ladle batter onto the skillet. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. 
  • For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup, and butter in the bowl of a stand mixer fitted with the whip attachment until combined and fluffy, about 3-4 minutes. 
  • Serve pancakes with a good amount of drizzle and some real maple syrup.  

Chef’s Notes  

  • These are very different and special. We have many friends who have taken this recipe and made them for special occasions. Prepping the wet and dry ingredients the night before makes preparing and serving these pancakes easy the next morning. 
  • We use a squeeze bottle to make zig-zags on the pancakes with the drizzle. The same effect could easily be achieved by pouring the drizzle into a plastic bag and cutting off the corner. Just squeeze onto the pancakes in whatever pattern you desire. 

A Sweet Treat from Topside Inn

The Topside Cookbook

If you’ve fallen in love with this or any of our other signature dishes, head over to our online shop and purchase a copy of our cookbook, “Over Easy & Over the Top.” Inside you’ll find pages of sweet and savory recipes from Topside Inn. This way, whenever you’re reminiscing about Boothbay Harbor, you caenjoy a special treat in the comfort of your home.  

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