Moistened with shredded zucchini, laced with blueberries in every bite, and topped with a lemon buttercream frosting!
Blueberry Zucchini Cake with Lemon Buttercream
Many years ago, before my son was born, I decided to learn how to decorate cakes. I asked my Grandma (who already knew how to do it) if she’d go with me to a cake decorating class. I was hooked!
Right away I started investing in the things I needed and practiced decorating on cakes friends or family asked for. I quickly learned so much about decorating cakes, including how much time really goes into them. It takes a ton of time!
My Dad heard about this recipe for Blueberry Zucchini Cake on the radio. When I saw pictures of it, they were so beautiful! It was a layered cake with frosting between two 8-inch round cakes and on top. As much as I wanted to go back to the days of making cakes that looked like that, I decided we needed a way to save time and still be able to enjoy this delicious cake!
So I revised the recipe and made it possible to make in a 9 x 13 pan so it doesn’t seem so time consuming! And if making this cake still doesn’t use up all of your zucchini then you can make Zucchini Brownies, Chocolate Zucchini Cookies, or Chocolate Zucchini Muffins!
What You’ll Need for the Cake:
- 2 cups Zucchini, Shredded
- 3 Eggs
- 1 cup Vegetable Oil
- 3 tsp Vanilla
- 2 1/4 cups Sugar
- 3 cups Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 pint Fresh Blueberries
And the Lemon Buttercream:
- 1 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- Juice of 1 Lemon
- 1 tsp Vanilla
- Zest of 1 Lemon
How to Make Blueberry Zucchini Cake
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
- Grate enough zucchini to equal 2 cups. Set aside.
- In a large bowl, mix together 3 eggs, 1 cup vegetable oil, 3 tsp vanilla, and 2 1/4 cups sugar. Fold in shredded zucchini.
- In a separate bowl, whisk together 3 cups flour, 1 tsp salt, 1 tsp baking powder, and 1/4 tsp baking soda.
- Pour dry ingredients into the wet and mix together. Fold in 1 pint fresh blueberries.
- Distribute evenly into prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool, then make the buttercream by mixing together 1 cup softened butter and 3 1/2 cups powdered sugar.
- Mix in the juice from 1 lemon and 1 tsp vanilla until creamy. Then stir in zest from 1 lemon.
- Spread evenly over the top of the cake.
You Might Also Like:
- Rhubarb Breakfast Cake
- Rhubarb Cake with Butter Sauce
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- Cream Puff Cake
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Recipe Notes:
- Blueberries – You can use frozen blueberries instead of fresh if you’d like.
- Pan – The original recipe called for baking the cake batter in two 8-inch pans, then layering the cake and buttercream frosting. If you’d like to try that, adjust the baking time to 35-40 minutes.
More Zucchini Recipes:
- Cinnamon Zucchini Cake
- Zucchini Cream Cheese Muffins
- Crispy Fried Zucchini
- Stuffed Zucchini Boats
- 20 Easy Zucchini Recipes
- Lemon Zucchini Bread
- Chocolate Zucchini Cookies
- Chocolate Chip Zucchini Bread
- Chocolate Cake Mix Zucchini Bread
- Zucchini Brownies
- Chocolate Zucchini Muffins
- Mini Zucchini Donut Muffins
Blueberry Zucchini Cake
Blueberry Zucchini Cake, moistened with shredded zucchini, laced with blueberries in every bite, and topped with a lemon buttercream frosting!
Ingredients
Cake
- 2 cups Zucchini, Shredded
- 3 Eggs
- 1 cup Vegetable Oil
- 3 tsp Vanilla
- 2 1/4 cups Sugar
- 3 cups Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 pint Fresh Blueberries
Lemon Buttercream
- 1 cup Butter, Softened
- 3 1/2 cups Powdered Sugar
- Juice of 1 Lemon
- 1 tsp Vanilla
- Zest of 1 Lemon
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
- Grate enough zucchini to equal 2 cups. Set aside.
- In a large bowl, mix together eggs, oil, vanilla, and sugar. Fold in shredded zucchini.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- Pour dry ingredients into the wet and mix together. Fold in blueberries.
- Distribute evenly into prepared pan and bake 50-55 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool, then make the buttercream by mixing together softened butter and powdered sugar.
- Mix in the juice from 1 lemon and vanilla until creamy. Then stir in zest from 1 lemon.
- Spread evenly over the top of the cake.
