fbpx Skip to Content

Blueberry Zucchini Cake with Lemon Buttercream Frosting

Sharing is caring!

slice of blueberry and zucchini cake with lemon frosting on plate
 
I am pretty sure that the entire country gets zucchini crazy this time of year. Either your garden is overflowing with it, or you are like me and go crazy buying way too many at the market. Either way, everyone is all about putting zucchini in everything right about now! This has got to be one of my favorite produce of the summer. I seriously love zucchini! And putting it in everything. As a simple side dish, in meatballs,  brownies – I mean, you can shove extra zucchini in pretty much anything! But my absolute new favorite way is in this cake!
 
white cake stand with blueberry zucchini cake
 
This cake is exceptional – the cake itself is dense and incredibly moist. The bits of shredded zucchini and the pop of the fresh and juicy blueberries are phenomenal. And when you pair it with the super creamy lemon buttercream frosting… Yeah… There is no will power strong enough to resist the force of this cake!
 
slice of cake with blueberries and lemon buttercream
 
I feel this cake needs to come with a warning label. Please make sure you invite plenty of friends and family over to eat this cake with you. Or you will eat the entire thing by yourself. Don’t be me. Its nice to share (although you won’t want to). Another perfect cake to make for any holiday get together is the Best Red Velvet Cake!
 
cake stand with blueberry cake
 
 
Yield: 12 Servings

Blueberry Zucchini Cake with Lemon Buttercream Frosting

slice of cake with blueberries and lemon buttercream

This flavorful zucchini cake is studded with juicy bluebrries and topped with decadent lemon buttercream. Its a cake everyone will be dreaming about!

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes

Ingredients

Blueberry Zucchini Cake

  • 3 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded zucchini, excess water squeezed out
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (plus more for decoration)

Lemon Buttercream Frosting

  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

Cakes

  • Preheat oven to 350F.
  • Spray two round 8" cake pans with cooking spray and set aside.
  • Grate 1 large zucchini (or two medium ones) and place into a clean dish towel. Squeeze until most of the liquid comes out. You should have about 2 cups of shredded zucchini.
  • In a large bowl, whisk together the eggs, oil, applesauce, vanilla and sugar.
  • Using a rubber spatula carefully fold in the zucchini.
  • In a second medium bowl, whisk together the flour, salt, baking powder and baking soda.
  • Gently fold the dry ingredients into the wet.
  • Gently fold in the blueberries.
  • Divide the batter evenly between the two pans.
  • Bake for 35-40 minutes, or until a knife inserted in the center of the cake comes out clean.
  • Cool for 20 minutes in the pans and then invert onto wire racks to cool completely.

Frosting

  • In a medium bowl and using an electric mixer, beat together the butter, sugar an salt until pale and creamy.
  • Add the lemon juice, zest, and the vanilla and beat for 3-5 minutes.

Assembly

  • Place a small spoonful of the frosting on the center of a cake plate.
  • Place one cake onto the center of the cake plate, on top of the frosting dollop (this will help keep the cake from sliding off).
  • Spread half of the frosting on the cake (don;t worry about making it pretty, just spread it evenly).
  • Place the other cake on top.
  • Spread the remaining frosting on top, making sure to evenly spread it across.
  • Sprinkle a handful of blueberries on top.

Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 648Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 87mgSodium: 408mgCarbohydrates: 100gFiber: 2gSugar: 74gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

 
This recipe is ever so slightly adapted from I am Baker.
 

Looking for other awesomely epic cakes? Check these out!

Pumpkin Maple Gingerbread Cake with Earl Grey Whipped Frosting

pumpkin gingerbread cake topped with frosting on plate with jug of maple syrup behind

 

German Chocolate Upside Down Cake

german chocolate cake with whipped cream on white plate

 

Strawberry Sourdough Galette
← Previous
IA Tour De Pork
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

as seen in image with company logos
Skip to Recipe
Skip to content