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Blueberry Zucchini Cake with Lemon Buttercream Recipe

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Blueberry Zucchini Cake with Lemon Buttercream Recipe
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Blueberry Zucchini Cake with Lemon Buttercream Recipe: This Blueberry Zucchini Cake with Lemon Buttercream brings together the most delicious and refreshing aspects of summertime: shredded zucchini and luscious blueberries.

Blueberry Zucchini Cake with Lemon Buttercream Recipe

Blueberry Zucchini Cake with Lemon Buttercream Recipe

It’s possible that you’ve seen the I am Baker’s cake floating about; it’s gorgeous. 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 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.


  • 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


  1. Warm the oven to 350 degrees Fahrenheit.
  2. Prepare a baking pan measuring 9 inches by 13 inches by lightly greasing and flouring it.
  3. After thoroughly combining the eggs, oil, vanilla, and sugar, beat them together. Bring the zucchini to a fold.
  4. 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.
  5. 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.
  6. 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.
  7. After the cake has cooled, frost it and then put it in the refrigerator.

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