Blueberry Zucchini Cake with Lemon Buttercream Recipe

Blueberry Zucchini Cake with Lemon Buttercream Recipe: Blueberry Zucchini Cake with Lemon Buttercream combines the best of summer with juicy blueberries and shredded zucchini.

Table of Contents

Blueberry Zucchini Cake with Lemon Buttercream Recipe

A slice of Blueberry Zucchini Snack Cake with Lemon Buttercream


It’s possible that you’ve seen the I am Baker’s cake around; it’s quite stunning.Despite the fact that Amanda’s blueberry zucchini cake is a stunning two-layer cake that is suitable for a celebration, I decided to transform it into a casual blueberry zucchini sheet cake in true tvfgi fashion instead. Just a tiny bit more user-friendly, but not any less delicious than before. It doesn’t matter if you eat it with your hands, on your lap, or off of a paper napkin; you should definitely give it a shot because it is really delicious.

Making Blueberry Zucchini Snack Cake with Lemon Buttercream |


I decided to bake the mixture in my 9×13 USA pan instead of using round cake pans. I just adore this pan because it has a lovely weight to it and it cooks in a manner that is both level and uniform. Baking in glass is something I try to avoid whenever possible because it has a tendency to cook at a high temperature, and the edges can become overdone. I used this pan to bake my favorite Pecan Praline Pumpkin Cake as well as my Brown Sugar Peach Cake, and the results are always fantastic. I am always happy with the outcome.

Batter for blueberry zucchini cake.


  • 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


  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 4 cups confectioners’ sugar
  • fresh lemon juice

A slice of blueberry zucchini cake with fork.


  • Warm the oven to 350 degrees Fahrenheit.
  • Prepare a baking pan measuring 9 inches by 13 inches by lightly greasing and flouring it.
  • After thoroughly combining the eggs, oil, vanilla, and sugar, beat them together. Bring the zucchini to a fold.
  • The flour, salt, baking powder, and baking soda should be mixed together with a whisk. Slowly incorporate it into the wet mixture while ensuring that it is thoroughly combined.
  • Once the blueberries have been incorporated, pour the batter into the pan that has been prepared. After approximately fifty minutes in the oven, the cake should be done when the top is beginning to turn golden and a toothpick placed in the center can be removed without any wet batter clinging to it. Place on a rack to cool.
  • The frosting can be made by placing the butter that has been softened into the bowl of a food processor and processing it until it becomes creamy. Put in the powdered sugar that has been sifted, one cup at a time, and pulse it until it is completely smooth after each addition. Lemon juice should be added after the second cup of sugar has been added. As required, scrape the sides of the machine to remove any debris. Modify the consistency by adding a little bit more sugar or lemon juice, whichever you choose.
  • After the cake has cooled, frost it and then put it in the refrigerator.

Leave a Comment