Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious Blueberry Zucchini Cake with Lemon Buttercream

Blueberry Zucchini Cake with Lemon Buttercream Delight

  • Author: pregmommy
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Blueberry Zucchini Cake with Lemon Buttercream is a moist and delicious dessert that perfectly balances the sweetness of blueberries with the refreshing tartness of lemon.

Ingredients

Scale
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint blueberries tossed in 1 tsp flour
  • lemon buttercream
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 4 cups confectioners’ sugar
  • fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, beat the eggs, vegetable oil, and vanilla extract until combined.
  3. Gradually add the sugar, mixing well after each addition. Stir in the shredded zucchini.
  4. In another bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. Gradually incorporate the dry mixture into the wet mixture until just combined. Gently fold in the blueberries.
  6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. While the cakes are cooling, prepare the lemon buttercream by beating the unsalted butter until creamy, then gradually add the confectioners’ sugar and fresh lemon juice to taste until creamy and smooth.
  9. Once the cakes are completely cooled, spread a layer of lemon buttercream on top of one cake layer, place the second layer on top, and frost the top and sides of the cake with remaining buttercream.
  10. Decorate with additional blueberries if desired and serve.

Notes

Make sure to squeeze excess moisture from the shredded zucchini to prevent the cake from becoming too moist. The lemon buttercream can be adjusted with more or less lemon juice according to your taste preference.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 485 kcal
  • Sugar: 46 g
  • Sodium: 190 mg
  • Fat: 24 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 64 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 58 mg

Keywords: Blueberry Zucchini Cake, Lemon Buttercream, Cake Recipes, Dessert, Zucchini Cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://pregmommy.com/blueberry-zucchini-cake-2/