Blueberry Zucchini Cake with Lemon Buttercream delivers a unique twist on classic dessert baking, combining moist zucchini, juicy blueberries, and bright lemon frosting for a flavor-packed experience. This Blueberry Zucchini Cake not only satisfies your sweet tooth but also sneaks in a serving of vegetables, making it a crowd-pleaser that feels just a bit healthier. In just over an hour, you can transform simple ingredients like shredded zucchini, all‑purpose flour, and fresh blueberries into a beautifully textured cake topped with tangy lemon buttercream. Ready to impress friends, family, or yourself with this scrumptious treat?
Why You’ll Love This Recipe
- Rich and Tender Texture: The zucchini infuses the cake with exceptional moisture, complementing the sweet burst of blueberries without overwhelming their flavor.
- Perfect for Any Occasion: Elegant enough for celebrations, yet effortless to whip up for a casual treat.
- Vegetable-friendly dessert: Sneak in a veggie serving in a delicious way that even picky eaters will love.
- Versatile crowd-pleaser: Gorgeous enough for gatherings, yet simple enough for weeknight indulgence.
- Make-ahead convenience: Refrigerated frosting means you can bake ahead and frost later for stress-free prep.
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 Tbsp vanilla extract
- 2¼ cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 pint fresh blueberries (tossed in about 1 tsp flour)
For the Lemon Buttercream
- ¾ cup (1½ sticks) unsalted butter, softened
- 4 cups confectioners’ sugar
- 2–3 Tbsp fresh lemon juice (to taste)
How to Make Blueberry Zucchini Cake
- Prep: Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Wet mix: In a large bowl, beat eggs, oil, vanilla, and sugar until well blended. Fold in shredded zucchini.
- Dry mix: Whisk together flour, salt, baking powder, and baking soda. Incorporate dry ingredients slowly, stirring just until the mixture is fully blended.
- Fold in the berries: Carefully mix in the flour-coated blueberries, then transfer the batter to your prepared pan.
- Bake: Around 50 minutes, or until a toothpick comes out clean and the top is lightly golden. Cool on a wire rack.
- Make the buttercream: Use a mixer or food processor to whip the butter until light and creamy. Add confectioners’ sugar one cup at a time. After two cups, pour in lemon juice, adjusting until desired flavor and texture.
- Assemble: Evenly frost the cooled cake, then refrigerate until set. Slice and serve chilled.
Helpful Tips
- Shred zucchini finely to ensure it blends seamlessly into the batter.
- Drain excess moisture: For very wet zucchini, gently squeeze in a towel before adding.
- Flour the fruit: Coating berries in flour prevents sinking in the batter.
- Test for doneness: Insert toothpick in the center around 50 minutes; it should come out without wet batter.
- Chill before slicing: Refrigerating makes cutting cleaner and frosting firmer.
Substitutions And Variations
- Gluten-free option: Swap all-purpose flour 1:1 with measure-for-measure gluten-free flour.
- Healthier sugar swaps: Replace up to half the granulated sugar with coconut sugar or maple syrup (add moisture adjustment).
- Oil swap: Use melted coconut oil or light olive oil for subtle flavor changes.
- Zest addition: Add lemon or orange zest to the batter for extra citrus brightness.
- Berry mix: Substitute half the blueberries with raspberries or strawberries.
- Nutty crunch: Fold in chopped walnuts or pecans for texture and warmth.
Frequently Asked Questions
Can I use frozen blueberries?
Yes—just toss them in flour and fold them in frozen, but they may turn the batter slightly blue and release extra moisture. Bake a few minutes longer if needed.
How do I store leftovers?
Store in the refrigerator, covered, for up to 5 days. Freeze individual slices for up to one month; thaw chilled before eating.
Can I make cupcakes instead?
Absolutely! Spoon the batter into lined muffin pans and bake at 350°F for 20 to 25 minutes.
Is the cake okay at room temperature?
The lemon buttercream is best chilled, as it softens and becomes too loose at room temperature—especially in warm climates.
Storage Instructions
- Refrigerator: Cover the cake or place inside an airtight container. Keeps well for up to 5 days.
- Freezer (uncut): Wrap tightly in plastic and foil; freeze up to one month. Thaw overnight in the fridge before frosting or serving.
- Freezer (slices): Separate slices with parchment, freeze, then bag. Thaw in the fridge or at room temperature for 1–2 hours.
Conclusion
This Blueberry Zucchini Cake with Lemon Buttercream hits the sweet spot between indulgence and freshness, making it a must‑try for any home baker. With its moist crumb, juicy berries, and tangy frosting, it’s sure to become a favorite. Go ahead—try the recipe, share your photos and feedback in the comments, and explore the other veggie-packed dessert ideas on the blog. Happy baking, and enjoy this colorful slice of sunshine!
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Blueberry Zucchini Cake with Lemon Buttercream
- Total Time: 1 hour 10 minutes
- Yield: 16 servings 1x
Description
Blueberry Zucchini Cake with Lemon Buttercream is a moist, fruity, and refreshing dessert featuring fresh zucchini, sweet blueberries, and a tangy lemon frosting. It’s easy to make, packed with texture, and perfect for any occasion. Bake this crowd-pleasing treat and enjoy it chilled for the best flavor. Save this recipe for your next baking session!
Ingredients
Cake:
3 large eggs
1 cup vegetable oil
1 Tbsp vanilla extract
2¼ cups granulated sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
¼ tsp baking soda
1 pint fresh blueberries (tossed with 1 tsp flour)
Lemon Buttercream:
¾ cup (1½ sticks) unsalted butter, room temperature
4 cups confectioners’ sugar
2–3 Tbsp fresh lemon juice (to taste)
Instructions
Preheat oven to 350°F and grease/flour a 9×13-inch pan.
In a large bowl, beat eggs, oil, vanilla, and sugar until smooth. Fold in shredded zucchini.
In another bowl, whisk flour, salt, baking powder, and baking soda. Gradually add to wet mixture and stir just until combined.
Gently fold in flour-coated blueberries. Pour batter into prepared pan.
Bake for 50 minutes or until a toothpick inserted comes out clean. Cool on a rack.
For frosting, whip butter until creamy. Add sugar one cup at a time, then lemon juice to desired taste and texture.
Frost cooled cake and refrigerate until ready to serve.
Notes
For best results, chill the cake before serving to enhance flavor and firm the frosting.
Use King Arthur’s Measure-for-Measure flour for a gluten-free version.
Frozen blueberries can be used—fold in while still frozen and adjust baking time if needed.
This recipe also works great as cupcakes (bake 20–25 minutes at 350°F).
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 462
- Sugar: 61g
- Carbohydrates: 81g
- Protein: 4g