Description

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

Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan.
In a large mixing bowl, beat together the eggs, vegetable oil, vanilla extract, and sugar until smooth and well combined.
Gently fold in the shredded zucchini until evenly distributed throughout the batter.
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.
Toss the blueberries in 1 teaspoon of flour to prevent them from sinking, then fold them into the batter.
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.
Allow the cake to cool completely on a wire rack before frosting.
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.
Frost the cooled cake evenly and store it in the refrigerator until ready to serve.

Notes

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.