Description

This delightful Blueberry Zucchini Cake with Lemon Buttercream combines the moisture of zucchini with fresh blueberries, topped with a tangy lemon buttercream for a refreshing finish.

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

Preheat your oven to 350°F (175°C) and grease a cake pan.
In a large bowl, beat together the eggs, vegetable oil, and vanilla extract until combined.
Gradually add the sugar, mixing until the mixture is smooth and creamy.
Fold in the shredded zucchini and gently mix.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture until fully combined.
Fold in the floured blueberries until evenly distributed.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
While the cake is cooling, prepare the lemon buttercream by beating the unsalted butter until smooth, then gradually add the confectioners’ sugar and fresh lemon juice until light and fluffy.
Once the cake is completely cooled, spread the lemon buttercream over the top and serve.

Notes

Make sure to wring out excess moisture from the zucchini before adding it to the batter for the best texture. Adjust the lemon juice in the frosting to taste for desired tanginess.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 cake)
Calories: 510 kcal
Sugar: 47 g
Sodium: 210 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 68 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 70 mg

Keywords: Blueberry Zucchini Cake, Lemon Buttercream, Dessert, Cake Recipe, Baking