Blueberry Zucchini Snack Cake with Lemon Buttercream




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Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com
Blueberry Zucchini Cake with Lemon Buttercream combines the best of summer into one delicious, snackable cake! | theviewfromgreatisland.com

Blueberry Zucchini Snack Cake with Lemon Buttercream ~ this easy snack cake combines the best of summer into one delicious treat, and 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 | theviewfromgreatisland.com

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. The mere thought of a zucchini cake with blueberries and a lemon buttercream just about sent me into a tailspin of anticipation.  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 | theviewfromgreatisland.com

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

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

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 | theviewfromgreatisland.com

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!


*Recipe slightly adapted from I am Baker

Blueberry Zucchini Snack Cake with Lemon Buttercream
Rate this recipe
24 ratings

Category: dessert, snack

Blueberry Zucchini Snack Cake with Lemon Buttercream

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
  • 1 cup butter, (2 sticks, 8 ounces) at room temperature
  • 4 cups confectioners' sugar
  • juice of one lemon

Instructions

  1. Set oven to 350F
  2. Lightly grease and flour a 9x13 baking pan.
  3. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
  4. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
  5. 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.
  6. 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.
  7. Frost the cooled cake and store in the refrigerator.

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!

 

Don’t forget to pin this blueberry zucchini snack cake!

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used in this post (the photos are clickable)…

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236 Comments

  • Reply
    JessB
    June 30, 2016 at 2:57 pm

    Wow, that looks amazing!

  • Reply
    Robyn @ Simply Fresh Dinners
    June 30, 2016 at 8:04 am

    Oh my gosh, that cake batter looks so delicious. I wonder if it could be converted to an ice cream? A delightful combination of ingredients, Sue – a true bite of the freshness of summer!

    • Reply
      Cindy
      July 29, 2016 at 4:06 pm

      That’s a great idea to beat the summer heat! We’ve made lemon-blueberry ice cream…it’s delish!

  • Reply
    Medeja
    June 30, 2016 at 4:48 am

    One of the best looking zucchini cakes I have seen!

  • Reply
    Brasserie Louis
    June 30, 2016 at 3:52 am

    I am very fond of all your recipes and especially this Blueberry Zucchini Snack Cake, in which adding Lemon Buttercream makes it more perfect. Thanks Sue for sharing such a delicious recipe :)

  • Reply
    Laura | Tutti Dolci
    June 29, 2016 at 5:47 pm

    How did you know I was craving cake? And that lemon buttercream is a must. I’ve never seen a finer way to get in my daily dose of zucchini! ;)

  • Reply
    grace
    June 29, 2016 at 10:58 am

    this is beautiful! and delicious! and i have SO MUCH ZUCCHINI! i’m putting this one at the top of my list of zucchini recipes to make!

  • Reply
    ZazaCook
    June 29, 2016 at 10:37 am

    Wow! What a lovely cake! Looks delicious! Love the colors combination!

  • Reply
    Douglas
    June 29, 2016 at 10:29 am

    Could this recipe be baked in 1/2 pint wide mouth mason jars?

    • Reply
      Sue
      June 29, 2016 at 10:36 am

      I’m not sure, but I guess i don’t see why not — let me know if you try Douglas, now you’ve got me curious!

      • Reply
        Sue
        June 29, 2016 at 10:37 am

        It would be so cute with the lemon frosting and a few blueberries on top :)

  • Reply
    Katherine | Omnivore's Cookbook
    June 29, 2016 at 9:55 am

    So creative! Looks really good and delicious!

  • Reply
    suzi
    June 29, 2016 at 9:28 am

    RATS!! i just threw my last zucchini in marinade for the grill tonite… but just you wait. there will be more zucchini!! its summertime :)

    • Reply
      Sue
      June 29, 2016 at 9:38 am

      And guess what? I have another zucchini recipe coming up Friday ;)

  • Reply
    John/Kitchen Riffs
    June 29, 2016 at 9:23 am

    Don’t think I’ve ever combined blueberries with zucchini. But after looking at this recipe, I can’t rest until I do! Really nice — thanks.

  • Reply
    Suchi @elegantmeraki
    June 29, 2016 at 8:48 am

    Blueberry and lemon is such a classic combination but adding zucchini is great I can count it a piece as vegetable for the day!!

  • Reply
    Natalia
    June 29, 2016 at 8:27 am

    I love the way you talk about pinterest! That photo of thick, beautiful batter pouring over the greased pan is just gorgeous eye candy. Ohh my god, I must have some of this now now now.

    • Reply
      Sue
      June 29, 2016 at 8:37 am

      Thanks Natalia — I’m so glad you mentioned the batter shot, it’s my fave :)

  • Reply
    Chris Scheuer
    June 29, 2016 at 8:00 am

    You’re passing on the craving Sue! Now I know what to do with my first zucchini! Love the combination of blueberries and lemon, yum!

  • Reply
    Tricia @ Saving room for dessert
    June 29, 2016 at 7:27 am

    You did it again – I could spend my days just making your gorgeous sheet and loaf cakes! I love the combination of lemon and blueberries and that buttercream sounds perfect with it’s tangy goodness. I can’t wait to try your frosting hack! Brilliant :)

    • Reply
      Sue
      June 29, 2016 at 7:32 am

      Well, the frosting is soooo good, especially when chilled. It’s got more butter in it than I usually use, but when it’s cold it tastes like tangy lemon fudge :)

  • Reply
    Megan
    June 29, 2016 at 7:24 am

    Oh this cake is just bursting with flavors-literally! I will absolutely have to make this soon! YUM!!

  • Reply
    Bintu - Recipes From A Pantry
    June 29, 2016 at 6:59 am

    Interesting concept adding zucchini, I guess it adds the moistness like you get with a carrot cake.

    • Reply
      Sue
      June 29, 2016 at 7:02 am

      That’s it, Bintu, it adds a bit of texture and moisture.

  • Reply
    manu
    June 29, 2016 at 6:53 am

    This combo looks delicious!
    THanks for sharing

  • Reply
    Amanda
    June 29, 2016 at 6:50 am

    Great seasonal dessert. My daughter loves blueberries and a hidden vegetable is a bonus

  • Reply
    Jennifer @ Seasons and Suppers
    June 29, 2016 at 6:28 am

    Beautiful cake! Love the addition of zucchini and making it easier into a sheet pan cake :)

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