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“It was everything you (and several comments) promised! Iโve passed it on to my sisters, whoโve 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.ย USA makes a whole line of bakewareย 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.ย 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
OMG!!! Awesome cake recipe. Hubby and son both loved it. Iโll definitely be making this again.
Can you use frozen blueberries?
Yes, no problem, use them from frozen, don’t thaw.
I have been making this at least every other week.
Thank you for sharing your recipe.
Since my boys are watching their carb intake, i use half almond flour half APF and, half stevia and half granulated sugar. Instead of frosting i use a crumble topping.
Sue! This snake cake was absolutely incredible! What an awesome way to incoporate zucchini and blueberries into our diet! I was skeptical becasue the only fluid was the oil and no butter, but Iโve never been so happy to be wrong. My adult daughter usually scoffs at any desert with veg in it, but she really loved this cake. The frosting was a bonus and can be easily omitted because the cake is just that good! Thank you for making my baking skills look good!
I added the juice from 1/2 lemon to the batter to boost up the lemon flavor and topped with lemon zest and blueberies. It turned out delicious!! Definitely great cold. The tip about making frosting in the food processor is kind of genius.
Easily baked in an 8×8 pan but cutting the recipe in half with no change to the cooking time.
I added lemon zest to the cake next rime I make it Im going add more zest & lemon juice instead of vanilla. Also I don’t like buttercream so I took 1 cup of powdered sugar with fresh squeezed lemon juice into a glaze. I poked holes with a fork in the cooled cake then poured the glaze on it.
Amazing cake! I add nuts and use half the icing.
Loved it, only I zested the lemon and added it to the cake
Too much sugar. Too much oil
But looks delicious
I might try it with applesauce in place of oil and stevia instead of so much sugar
Sorry it wasn’t to your liking Judy, it is a sweet cake, for sure.
Judy, you can easily substitute other things for the oil and sugar, or simply try decreasing the amount of sugar.
Don’t give up on a recipe, just because you don’t like the numbers in the ingredient list, most especially when it gets such rave reviews!
Happy Baking! ?
Why would you leave a one star review if you didn’t like the ingredients and apparently didn’t even try it? That seems mean to me. I made it and my family loved it.
I was thinking the same thing. I can’t wait to try it, running to kitchen to bake now!
Can you liquify the zuchinni or shred it very thin?
Don’t liquify it, but yes, you can shred it finely. It will just about disappear into the cake.