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blueberry zucchini cake

Moist Blueberry Zucchini Cake with Zesty Lemon Frosting

This blueberry zucchini cake is a moist dessert with a refreshing lemon frosting, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.
  • 2.25 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.
  • 0.25 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
  • 0.75 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.

Equipment

  • 9x13 baking pan
  • Mixing Bowl
  • whisk
  • Electric mixer
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease and flour a 9x13 baking pan.
  2. 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.
  3. Fold in 2 cups of shredded zucchini into the wet mixture.
  4. 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.
  5. Toss 1 pint of blueberries in 1 tsp of flour and gently fold them into the batter.
  6. Pour the batter into the prepared pan and bake for about 50 minutes or until a toothpick comes out clean.
  7. Remove the cake from the oven and let it cool completely in the pan.
  8. 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.
  9. Spread the lemon buttercream evenly over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 200IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Store the blueberry zucchini cake in an airtight container in the refrigerator for up to 1 week. Freeze the unfrosted cake for up to 3 months.

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