As I took a bite of that luscious slice, the combination of sweet blueberries and tender zucchini melted in my mouth, sending a wave of summer joy through me. This Blueberry Zucchini Cake with Lemon Buttercream is not just a dessert; it’s a delightful escape from the usual routine, capturing the essence of warm sunny days in every bite. This easy-to-make sheet cake is perfect for casual snacking or as a stand-out dessert at gatherings, making it a versatile addition to any recipe repertoire. Not only is it a crowd-pleaser, but it also cleverly uses zucchini to keep the cake moist, giving you the perfect excuse to sneak some veggies into your treats. Ready to indulge in a slice that brings together the best of summer flavors? Let’s dive into this mouthwatering recipe!
Why is This Cake a Must-Bake?
Moisture Magic: The clever use of shredded zucchini ensures an incredibly moist cake, making every bite simply irresistible.
Zesty Brightness: The luscious lemon buttercream adds a refreshing zing, perfectly balancing the sweetness of the blueberries.
Simple to Whip Up: With just a few straightforward steps, you can create a showstopper dessert that’s perfect for any occasion.
Versatile Indulgence: Enjoy it as a snack cake or dress it up for dessert – it suits every gathering!
Crowd-Pleasing Delight: This Blueberry Zucchini Cake is a guaranteed hit with family and friends, making it a favorite for summer picnics or celebrations.
Plus, if you’re in the mood for more fruity delights, don’t miss out on my Blueberry French Toast Casserole or the bright flavors of Lemon Blueberry Summery. Enjoy baking!
Blueberry Zucchini Cake Ingredients
Discover what makes this cozy dessert come to life!
For the Cake
• 3 large eggs – Provide structure and moisture to the cake.
• 1 cup vegetable oil – Adds moisture and richness to the cake texture.
• 1 Tbsp vanilla extract – Enhances the flavor beautifully.
• 2 1/4 cups sugar – Sweetens the cake; can be adjusted for personal preference.
• 2 cups shredded zucchini – Keeps the cake delightfully moist; no need to drain it!
• 3 cups all-purpose flour – Gives the cake structure; swap for gluten-free flour for a gluten-friendly option.
• 1 tsp salt – Balances sweetness and elevates the flavors.
• 1 tsp baking powder – Acts as a leavening agent for a lovely rise.
• 1/4 tsp baking soda – Works with sour cream if added; helps with leavening.
• 1 pint blueberries, tossed in 1 tsp flour – Provides delicious pops of flavor; tossing prevents them from sinking into the batter.
For the Lemon Buttercream
• 3/4 cup unsalted butter (room temperature) – Essential for a creamy, luscious frosting.
• 4 cups confectioners’ sugar – Sweetens and thickens the buttercream to perfection.
• Fresh lemon juice – Adds the refreshing tang that makes the buttercream shine.
Step‑by‑Step Instructions for blueberry zucchini cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). While it heats, lightly grease and flour a 9×13 baking pan to prevent sticking. Ensuring the pan is ready allows the blueberry zucchini cake to bake evenly, providing a beautiful golden color once it’s done baking.
Step 2: Combine Wet Ingredients
In a large mixing bowl, crack 3 large eggs and add 1 cup of vegetable oil, 1 tablespoon of vanilla extract, and 2 1/4 cups of sugar. Using a whisk or electric mixer, beat these ingredients together until the mixture is smooth and well combined, creating a luscious base that will keep your cake moist.
Step 3: Add the Zucchini
Gently fold in 2 cups of shredded zucchini into the wet mixture, ensuring it’s evenly distributed throughout the batter. The zucchini will add moisture and a tender texture to your blueberry zucchini cake, creating a delightful contrast with the sweetness of the other ingredients.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as you want your cake to remain light and fluffy.
Step 5: Fold in Blueberries
Toss 1 pint of blueberries in 1 teaspoon of flour to prevent them from sinking, then gently fold them into the batter. This step enhances the blueberry presence in your cake, ensuring a burst of flavor in every bite without squishing the delicate fruit.
Step 6: Pour and Bake
Pour the batter into the prepared 9×13 pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for about 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating your blueberry zucchini cake is perfectly baked.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool completely in the pan. This cooling period is crucial for ensuring the cake firms up and makes frosting easier, creating a beautiful base for your upcoming lemon buttercream.
Step 8: Prepare the Lemon Buttercream
In a food processor, blend 3/4 cup of room-temperature unsalted butter until creamy. Gradually add 4 cups of sifted confectioners’ sugar, mixing in one cup at a time, until smooth. Finally, add fresh lemon juice to taste, achieving that zesty flavor that makes the buttercream a perfect topping.
Step 9: Frost the Cake
Once the blueberry zucchini cake is cool, spread the lemon buttercream evenly over the top using an offset spatula for a smooth finish. If desired, you can refrigerate the frosted cake for 30 minutes to help set the frosting, maintaining its beautiful presentation while enhancing the flavors.
Make Ahead Options
These Blueberry Zucchini Cake squares are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the cake up to 24 hours in advance by baking it and allowing it to cool completely, then store it wrapped in plastic wrap in the refrigerator to keep it fresh. The lemon buttercream can also be made ahead and stored in an airtight container for up to 3 days. When you’re ready to serve, simply frost the chilled cake and let it sit at room temperature for a few minutes to soften the frosting slightly. This make-ahead approach gives you a delicious dessert with minimal last-minute effort, ensuring it’s just as delightful when it’s time to indulge!
Blueberry Zucchini Cake Variations
Get ready to explore delightful twists that make your blueberry zucchini cake truly your own!
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Berry Swap: Replace blueberries with fresh blackberries or raspberries for a tangy twist that offers a burst of flavor. Imagine the vibrant colors dancing on your plate!
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Gluten-Free Option: Use gluten-free flour, like King Arthur’s Measure for Measure, to keep every bite enjoyable for your gluten-sensitive friends. It’s an easy swap that doesn’t compromise taste or texture.
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Nutty Addition: Incorporate chopped walnuts or pecans into the batter for a delightful crunch that pairs harmoniously with the cake’s moisture. A little texture elevates the whole experience!
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Cinnamon Spice: Adding a teaspoon of cinnamon to the batter introduces a warm, inviting flavor that complements the blueberries beautifully. Each bite will transport you to cozy autumn afternoons.
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Zesty Lemon Twist: Enhance the lemon buttercream with additional lemon zest for an extra zing that brightens up every forkful. This zesty layer is the cherry on top!
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Chocolate Delight: Fold in some mini chocolate chips with the blueberries for a decadent chocolate-blueberry combo that will satisfy a sweet tooth. The richness paired with tangy notes creates a perfect balance!
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Simple Swirl: Create a marbled effect by mixing the lemon buttercream with a bit of blueberry puree. It adds a stunning visual and a delightful flavor contrast!
For more fruity inspiration, check out my Strawberry Cheesecake Dump for an easy dessert or indulge in the rich flavors of Honeybun Carrot Cake for a delightful twist!
What to Serve with Blueberry Zucchini Cake
Enhance your dessert experience by pairing this delightful cake with the perfect complements, adding layers of flavor and texture.
- Creamy Vanilla Ice Cream: The cool, creamy ice cream melts in your mouth, beautifully contrasting the warm, moist cake.
- Fresh Mint Leaves: A simple garnish of mint brings a refreshing brightness that cuts through the sweetness.
- Zesty Lemon Curd: The tartness of lemon curd pairs wonderfully with the blueberry and zucchini flavors, enhancing the overall taste experience.
- Sweetened Whipped Cream: Whipped cream adds airiness and sweetness, making each slice even more indulgent and delightful.
- Coffee or Tea: A warm cup of coffee or a soothing herbal tea provides a comforting experience that balances the cake’s sweetness.
- Berry Compote: Serving a warm berry compote alongside adds a nostalgic, homemade touch, echoing the burst of blueberries in the cake.
- Nutty Granola: A sprinkle of granola on top offers a delightful crunch and nutty flavor that elevates each slice to a new level.
- Lemonade or Iced Tea: Refreshing beverages like lemonade or iced tea keep things light and rejuvenating, perfect for summer gatherings.
Each option is designed to amplify the flavors of your Blueberry Zucchini Cake, crafting a meal that’s not only satisfying but truly memorable.
Expert Tips for Blueberry Zucchini Cake
• Perfectly Measure Zucchini: Ensure you measure shredded zucchini accurately without packing it too tightly; excessive moisture can affect the cake’s texture.
• Avoid Overmixing: Mixing the batter just until combined helps maintain a light and fluffy texture in your blueberry zucchini cake.
• Use Fresh Ingredients: Fresh berries and room-temperature butter yield the best flavor and texture in your Lemon Buttercream.
• Check Oven Temperature: Every oven is different, so make sure to check your cake a few minutes before the suggested baking time to prevent overbaking.
• Store Properly: To keep your blueberry zucchini cake fresh, store it in the refrigerator after frosting; it’s best enjoyed within a week!
Storage Tips for Blueberry Zucchini Cake
Fridge: Store the blueberry zucchini cake in an airtight container in the refrigerator for up to 1 week while maintaining the freshness of the lemon buttercream frosting.
Freezer: You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Thawing: When ready to enjoy, thaw the cake overnight in the fridge before frosting to ensure optimal texture and flavor.
Reheating: If desired, you can reheat individual slices in the microwave for about 15-20 seconds, bringing back the warm, comforting taste of this delightful cake.
Blueberry Zucchini Cake with Lemon Buttercream Recipe FAQs
What type of zucchini should I use for the cake?
Absolutely! When selecting zucchini, look for firm, young ones that are a vibrant green color and free from dark spots or blemishes. These will lend the best texture and moisture to your Blueberry Zucchini Cake. If you find a large zucchini, consider using a smaller portion of it, as larger ones can be seedy and have a more watery texture.
How should I store the leftover cake?
To keep your Blueberry Zucchini Cake fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within a week to maintain the delightful texture and flavor of the lemon buttercream frosting. If you’ve got it frosted, this precaution helps preserve the sweetness of your frosting too!
Can I freeze the cake?
Yes, you can freeze the unfrosted Blueberry Zucchini Cake for up to 3 months! To do this, wrap the cooled cake tightly in plastic wrap, then wrap it again in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw the cake overnight in the fridge before frosting it with that zesty lemon buttercream.
What if my cake sinks in the middle?
Very! A sunken cake can be caused by several factors, including overmixing the batter or not getting the oven temperature just right. Make sure to gently fold the batter to combine without overmixing. Also, check your oven’s accuracy; an overbaked cake can lead to collapse as it cools. If your cake does sink, don’t worry; simply serve it as a deconstructed dessert with extra frosting on the side!
Is this recipe suitable for people with gluten allergies?
Absolutely! To make your Blueberry Zucchini Cake gluten-free, simply swap the all-purpose flour for a gluten-free blend, like King Arthur’s Measure for Measure. This way, gluten-sensitive friends can also enjoy this delightful treat without missing out on those fabulous summer flavors. Just make sure to check all your ingredient labels for hidden gluten!
Moist Blueberry Zucchini Cake with Zesty Lemon Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease and flour a 9x13 baking pan.
- In a large mixing bowl, combine 3 large eggs, 1 cup vegetable oil, 1 Tbsp vanilla extract, and 2 1/4 cups sugar. Mix until smooth.
- Fold in 2 cups of shredded zucchini into the wet mixture.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tsp salt, 1 tsp baking powder, and 1/4 tsp baking soda. Gradually mix into the wet ingredients until just combined.
- Toss 1 pint of blueberries in 1 tsp of flour and gently fold them into the batter.
- Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- Blend 3/4 cup of room-temperature unsalted butter until creamy, then gradually add 4 cups of confectioners’ sugar until smooth. Add fresh lemon juice to taste.
- Spread the lemon buttercream evenly over the cooled cake.