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“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 is a feast for the senses
You might have seen I am Baker’s cake around, it’s a stunner. Amanda’s blueberry zucchini cake is a gorgeous 2 layers, fit for a celebration, but in true tvfgi style, I turned it into a casual blueberry zucchini sheet 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, it’s absolutely delish.
what you’ll need
- eggs
- vegetable oil
- vanilla extract
- granulated and confectioner’s sugar
- shredded zucchini
- all purpose flour
- salt, baking powder, and baking soda
- blueberries
- butter
- fresh lemon juice
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.
how to make a blueberry zucchini cake
- Whisk the wet ingredients together in a large mixing bowl, then fold in the shredded zucchini.
- Whisk the dry ingredients together in a small bowl and then fold into the wet ingredients, just enough to combine.
- Fold in the blueberries and bake.
- 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.
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.
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!
Blueberry Zucchini Cake with Lemon Buttercream
Video
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.
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
Nutrition
Very yummy. I made it today for a friend and split the 9*13 into 2 smaller pans to have one for each of us. I read the comments and started with half a lemon first, but my husband and I decided that the icing needed the whole lemon as the recipe states. I didn’t dust my blueberries. I didn’t separate my dry ingredients either. Still turned out perfectly.
Wondering if I can use my frozen blueberries that I picked last summer?
Yes!
Hello, first….I am no baker. I made this cake and it taste really good, but the top and sides were super hard and crusty. Any idea what did wrong?
Thanks!
It sounds like maybe your oven bakes a little hot, but sometimes crusty bottoms and sides can be due to your pan, as well. I suggest getting an oven thermometer to check on your temp, and maybe investing in a nice new baking pan as well. If you baked in glass, that tends to bake hotter than other pans.
So easy to make and such a delicious treat.
Do you use salted or unsalted butter for the frosting?
I always use unsalted for baking.
Baked these into cupcakes and they came out great! I subbed 1 cup of flour with whole wheat and baked 21 cupcakes ( filled to the brim of the silicone liners and they didn’t overflow). They took 18 min to bake at 350 F. When I turn it into a cake I’ll add the frosting but they’re delicious as is!
I just sampled this cake. The first time I try a new recipe I follow it as printed exactly. Then I taste and note changes I will make in future or rule it “FAIL” and turf the recipe. This cake is easy to put together, baked in the time given, and has a good, moist crumb. My recipe notes will include the change “Halve the lemon as icing flavour overpowers the blueberries”.
Three stars as written.
I make this recipe every year, and it NEVER fails to delight the family! I love this flavorful cake that makes me think of the end of summer. It’s so sweet and the zucchini binds everything together so well. One of my favorites!
Haven’t read all the comments here, but I just made this for a party I’m going to this evening. Deliciousness!! I haven’t even chilled it, but I couldn’t wait to try it! I actually added lemon zest in the batter from the lemon I juiced and I love it! Thank you for an awesome dessert with a couple of “healthy” ingredients! Will definitely make again and again!
Yay ~ enjoy your party!
I made it with 1/2c Stevia and 3/4 c Gran Sugar and it turned out-next to try 1/2 Stevia and 1/2 sugar.
I also was short AP Flour and used 1/2c Garbanzo Bean Flour instead and was good
Great to know, thanks. The garbanzo bean flour is an interesting substitution!
Hi,
Can you make this with Gluten Free Flour? Also, would it turn out using 1/2 cup Stevia and 3/4 cup Granulated sugar in efforts to reduce the sugar? Thanks for your rely Sue it is appreciated
Yes, you can make this gf, you might check the comments to see what others have done. I haven’t experimented with Stevia but I’m sure others have.