Blueberry Zucchini Cake with Lemon Buttercream

The Blueberry Zucchini Cake with Lemon Buttercream is a delightful summer dessert that perfectly balances sweet, tart, and moist flavors. This easy recipe combines the freshness of zucchini, the juiciness of blueberries, and the brightness of lemon for a cake that’s both beautiful and delicious. Perfect for family gatherings, potlucks, or a simple afternoon treat, this dessert is a showstopper that highlights the best produce of the season.

Ingredients

For the Cake:

• 3 large eggs
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 1/4 cups sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint blueberries, tossed in 1 teaspoon flour

For the Lemon Buttercream:

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 4 cups confectioners’ sugar
• Fresh lemon juice, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, beat together the eggs, vegetable oil, vanilla extract, and sugar until smooth and well combined.
3. Gently fold in the shredded zucchini until evenly distributed throughout the batter.
4. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring just until combined—avoid overmixing.
5. Toss the blueberries in 1 teaspoon of flour to prevent them from sinking, then fold them into the batter.
6. Pour the batter into the prepared pan and spread evenly. Bake for about 50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely on a wire rack before frosting.
8. To make the lemon buttercream, beat the softened butter in a food processor or stand mixer until creamy. Gradually add the confectioners’ sugar, one cup at a time, blending after each addition. After adding the second cup, mix in fresh lemon juice to taste. Continue blending until smooth and fluffy, adjusting with more sugar or lemon juice as needed.
9. Frost the cooled cake evenly and store it in the refrigerator until ready to serve.

Serving and Storage Tips

Serve your Blueberry Zucchini Cake with Lemon Buttercream chilled or at room temperature for the best texture and flavor. The light lemon buttercream complements the sweet, juicy blueberries perfectly, creating a refreshing balance. For a beautiful presentation, garnish each slice with fresh blueberries or a sprinkle of lemon zest.
Store the cake covered in an airtight container in the refrigerator for up to 4 days. If you prefer to make it ahead, you can bake the cake layers up to 2 days in advance and frost them before serving. For longer storage, wrap the unfrosted cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before frosting and serving.

Variations

1. Lemon Glaze Cake: Skip the buttercream and drizzle a simple lemon glaze made with powdered sugar and lemon juice for a lighter, tangier dessert.
2. Blueberry Zucchini Cupcakes: Turn this recipe into 24 cupcakes and bake for 20–25 minutes. Perfect for parties or individual servings.
3. Lemon Cream Cheese Frosting: Replace the buttercream with lemon cream cheese frosting for a tangier, richer topping.
4. Coconut Zucchini Cake: Add 1/2 cup of shredded coconut to the batter and top the frosted cake with toasted coconut flakes.
5. Mixed Berry Version: Combine blueberries with raspberries or blackberries for a burst of mixed berry flavor.
6. Whole Wheat Cake: Substitute half of the all-purpose flour with whole wheat flour for a wholesome twist.
7. Bundt Cake Style: Pour the batter into a Bundt pan for a beautiful presentation. Bake for 55–60 minutes until golden and set.
8. Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the batter for a crunchy texture.
9. Lemon Blueberry Loaf: Bake the batter in two loaf pans for 50–55 minutes. Slice and serve for breakfast or tea time.
10. Frosting Drizzle Style: Instead of thick frosting, drizzle the lemon buttercream over the cake for a rustic finish.
11. Zesty Lemon Boost: Add lemon zest to both the batter and frosting for an extra citrus punch.
12. Mini Cakes: Use mini loaf or muffin tins to make individual servings—great for gifting.
13. Sugar-Free Cake: Replace sugar with a baking-approved sweetener for a reduced-calorie version.
14. Berry Compote Topping: Serve each slice with a spoonful of warm blueberry compote for extra juiciness.
15. Gluten-Free Cake: Substitute the flour with a 1:1 gluten-free flour blend to make it suitable for gluten-free diets.

FAQs

1. Can I use frozen blueberries instead of fresh?
   Yes, you can use frozen blueberries—just don’t thaw them first. Toss them in flour before folding them into the batter to prevent color bleeding.
2. Do I need to peel the zucchini before shredding?
   No, peeling is not necessary. The skin adds color and nutrients to the cake.
3. Can I use lemon extract instead of lemon juice in the frosting?
   Yes, but use it sparingly—start with 1/2 teaspoon and adjust to taste.
4. How do I prevent the cake from becoming soggy?
   Squeeze out excess moisture from the shredded zucchini before adding it to the batter.
5. Can I make this cake ahead of time?
   Absolutely. Bake and cool the cake, then frost it the next day for the best flavor.
6. Can I use a different frosting?
   Yes, cream cheese frosting, vanilla buttercream, or even a lemon glaze work well.
7. How long will this cake last in the fridge?
   Stored in an airtight container, it stays fresh for up to 4 days.
8. Can I freeze this cake?
   Yes, wrap the unfrosted cake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw before frosting.
9. What type of oil works best?
   Vegetable oil, canola oil, or even light olive oil can be used for a moist texture.
10. How do I keep the blueberries from sinking to the bottom?
    Toss them in a little flour before folding into the batter. This helps them stay evenly distributed.

The Blueberry Zucchini Cake with Lemon Buttercream is a moist, flavorful dessert that celebrates the vibrant flavors of summer. With its tender crumb, juicy berries, and tangy frosting, this cake is both visually appealing and delicious. Whether served at a summer party, family gathering, or weekend brunch, it’s sure to become a favorite seasonal treat.

Print