Blueberry Zucchini Cake with Lemon Buttercream Frosting

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Blueberry Zucchini cake is a great cake that is moist, flavorful, and oh so fun to eat! A perfect cake for summer to use your garden bounty. Topped with luscious lemon buttercream frosting, you won’t want to stop eating this amazing cake!

How to make a zucchini blueberry cake

For the full set of directions, make sure you scroll down to the recipe card below!

Make the cakes.

1. Preheat oven to 350F and spray two round 8″ cake pans with cooking spray and set aside.
2. 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.
3. In a large bowl, whisk together the eggs, oil, applesauce, vanilla and sugar.
4. Using a rubber spatula carefully fold in the zucchini.
5. In a second medium bowl, whisk together the flour, salt, baking powder and baking soda.
6. Gently fold the dry ingredients into the wet and then gently fold in the blueberries.
7. Divide the batter evenly between the two pans and bake for 35-40 minutes, or until a knife inserted in the center of the cake comes out clean.
8. Cool for 20 minutes in the pans and then invert onto wire racks to cool completely before frosting.

Make the lemon buttercream frosting.

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

Assemble the cake.

1. Place a small spoonful of the frosting on the center of a cake plate.
2. 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).
3. Spread half of the frosting on the cake (don;t worry about making it pretty, just spread it evenly).
4. Place the other cake on top.
5. Spread the remaining frosting on top, making sure to evenly spread it across.
6. Sprinkle a handful of blueberries on top.

Enjoy!

Storage Information

You can store it at room temperature for 1 day.

Because of the lemon buttercream, I think this cake does best when stored in the refrigerator over time. Store for 3-4 days after baking.

You can also freeze slices of this cake for up to 3 months.

Frequently Asked Questions

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Yield: 12 Servings

Blueberry Zucchini Cake with Lemon Buttercream Frosting

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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?

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