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