Blueberry Zucchini Snack Cake with Lemon Buttercream

Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

Blueberry Zucchini Snack Cake with Lemon Buttercream is an easy snack cake combines the best of summer into one delicious treat, but since blueberries, zucchini, and lemons are available all year round, you never have to go without this yummy cake!

Blueberry Zucchini Snack Cake with Lemon Buttercream slice with fork and berries

blueberry zucchini cake is a feast for the senses

When it comes right down to it, we food bloggers are just as susceptible to gorgeous Pinterest photos as anybody, maybe more. Lots of my food cravings start out as random pins that float innocently across my screen. You might have seen I am Baker’s cake around, it’s a stunner. I keep a little queue of recipes that I want to make and this one kept inching its way up to the top until finally I couldn’t resist.

Blueberry Zucchini Snack Cake with Lemon Buttercream with fork

snack cakes are perfect for summer’s laid back style

Amanda’s cake is a gorgeous 2 layers, fit for a celebration, but in true tvfgi style, I turned it into a casual snack cake. No less scrumptious, just a little more user friendly. Eat it with your hands, in your lap, off a paper napkin, whateves, but definitely try it.

Making Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

best pan for a blueberry zucchini cake

Instead of using round cake pans, I baked the batter in my 9×13 USA pan, I love it, it’s got a wonderful heft to it, and cooks nice and evenly. I don’t like to bake in glass if I can avoid it because it tends to cook hot, and the edges can get overdone. I used this pan to bake my favorite Pecan Praline Pumpkin Cake and my Brown Sugar Peach Cake, too, and I’m always thrilled with the results.

BAKING TIP Converting a layer cake to a 9×13 pan is easy — since the depth of the batter will be comparable, there are no changes necessary except to watch the baking time carefully. It will probably take a little longer in the 9×13 pan, so check with a toothpick to be sure.

Making Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

how to make a blueberry zucchini cake

  1. Whisk the wet ingredients together in a large mixing bowl, then fold in the shredded zucchini.
  2. Whisk the dry ingredients together in a small bowl and then fold into the wet ingredients, just enough to combine.
  3. Fold in the blueberries and bake.
  4. The batter is luxurious and silky — and since it uses oil in place of butter it’s super easy to throw together. I made sure to rearrange my blueberries after filling the pan so they would be evenly distributed throughout the cake.
Blueberry Zucchini Snack Cake with lemon Buttercream in a pan ready to bake

the lemon buttercream is the icing on the cake!

This blueberry zucchini cake is moist, dense, and delicious, but I think it’s the lemon buttercream that has my taste buds doing a jig. I love it, so I made sure to lay it on nice and thick.

BAKING TIP: I blended the lemon buttercream up in my food processor (fitted with the metal blade) rather than using my electric hand beaters like I usually do, and I loved the result. It was easier, less messy, and the frosting came out super smooth and creamy. It’s my go to method from now on.

tvfgi recommends: USA Baking Pans


I love my USA 9×13 pan, it’s sturdy, nonstick, and has a great solid feel to it. USA pans have no bells and whistles, they’re just good quality, durable cookware. My cakes cook up more evenly in this aluminized steel, with no overcooked edges like I sometimes get with glass. USA makes a whole line of bakeware and I’m slowly replacing all my pans. Plus, they’re made in the USA!

It was everything you (and several comments) promised! I’ve passed it on to my sisters, who’ve become your followers, too, just because of this cake (and its frosting)!

~ nancy
blueberry zucchini cake
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3.44 from 1166 votes

Blueberry Zucchini Snack Cake with Lemon Buttercream

Blueberry Zucchini Snack Cake with Lemon Buttercream ~ this easy snack cake combines the best of summer with juicy blueberries and shredded zucchini.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 16 servings
Calories 462kcal
Author Sue Moran

Ingredients

  • 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

  • Set oven to 350F
  • Lightly grease and flour a 9×13 baking pan.
  • Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
  • Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
  • Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
  • To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
  • Frost the cooled cake and store in the refrigerator.

Video

Cook’s notes

  • Reader Lillia reports in the comments below that this cake can easily be made gluten free using King Arthur’s Measure for Measure Gluten Free Flour.
  • I felt that this blueberry zucchini snack cake was at its best chilled, so I kept ours in the refrigerator.  The frosting is butter-rich, so especially in warm weather this makes sense, and the texture of the chilled frosting is out of this world.
  • For all your chocoholics out there, you really need to check out my Cold Chocolate Snacking Cake ~ it’s meant to be eaten straight from the fridge, and I guarantee you won’t be able to control yourself around it
 
Recipe slightly adapted from I am Baker
 

Nutrition

Calories: 462kcal | Carbohydrates: 81g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 127mg | Fiber: 2g | Sugar: 61g | Vitamin A: 92IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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414 Comments

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  • Reply
    Kathi
    September 21, 2021 at 7:44 am

    5 stars
    Could the cake be made ahead and frozen for a couple weeks? Then thaw and frost?

    • Reply
      Sue Moran
      September 21, 2021 at 11:48 am

      yes, that should work fine!

  • Reply
    Megan
    September 6, 2021 at 4:17 pm

    5 stars
    Really great recipe. I didn’t measure the zucchini and probably added too much because the cake smelled like zucchini. The lemon frosting is killer though. Couldn’t see anywhere in the recipe how much lemon juice to use. Used just under 1 lemon’s worth of juice. Will definitely make again.

  • Reply
    Chris V
    August 26, 2021 at 8:16 pm

    How much lemon juice do you use in the frosting? It doesn’t say. thanks

  • Reply
    Kristen P
    August 26, 2021 at 8:28 am

    5 stars
    Oh my goodness. I only recently discovered your recipes and now I worry I might have to stop making them. This snack cake is so delicious we cannot stop eating it!!!! My husband says it is his second-favorite cake (second only to German chocolate cake) and he is usually not a huge lover of sweets. Well done and thank you for another wonderful, easy recipe! (I followed Lois B Demerich’s guidance and cut the sugar in the cake by 1/4 cup, and that was perfect for us because we tend to prefer our desserts less sweet. I also cut the amount of frosting by 1/4 and that made enough to cover the whole cake with a thin layer.) Decadent!

    • Reply
      Sue Moran
      August 26, 2021 at 12:23 pm

      Thanks Kristen, I’ll have to work on a German chocolate cake for your husband 🙂

  • Reply
    Lois B Demerich
    August 6, 2021 at 2:21 pm

    5 stars
    Absolutely delicious moist cake. A summer favorite. I do cut back on the sugar in the cake just slightly and reduce the amount of icing on the cake as a personal preference. After sharing a recent bit of cake with a neighbor, she commented it was one of the best cakes she ever had! After 85 years of living that is quite a compliment. This cake will change the food selection opinion of any zucchini hater!

  • Reply
    Chef Potpie
    July 16, 2021 at 11:14 pm

    5 stars
    You are my favorite food blogger and chef, just to get that out of the way. This cake is amazing! The buttercream is the “icing on the cake,” and you would laugh when my little grand daughters said, “YiaYia, we don’t like Yuccini!” So I just nodded and said, “Would you like to taste this cake with blueberries that I made for PeePaw?” Bite after bite they yummied until the entire piece was devoured. Then my daughter said, “ask YiaYia what is in that cake besides the blueberries.” I said, “ZUCCHINI!!” Well. Enough said. They are believers now!
    Your recipes are always wonderful. hank you for sharing them with us!

    • Reply
      Sue Moran
      July 17, 2021 at 6:28 am

      So glad everybody loved it, thanks!

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