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
    Erica
    January 31, 2018 at 8:25 am

    Has anyone had success turning these into cupcakes? I’m sure you could as long as you watch the baking time, right?

    • Reply
      Sue
      January 31, 2018 at 8:54 am

      I think that’s no problem, Erica, but, as you say, just watch the bake time.

  • Reply
    Leslie Coffey
    October 14, 2017 at 5:24 pm

    Have made this several times over the last few months and my family & friends really think it’s delicious. As another person said, am able to use less powdered sugar-you’ll know when it’s enough as texture starts get icing like smootheness to it-some time around 3 cups or just a little over.
    I too love it chilled, my daughter likes hers left out. Have used frozen blueberries when fresh are pricey-turned out equally as good,

    • Reply
      Sue
      October 14, 2017 at 6:16 pm

      I’m so glad to hear it, Leslie. I haven’t tried it with frozen, but I’ve got a bag of wild blueberries in the freezer now…you’ve given me an idea!

  • Reply
    Heather
    August 29, 2017 at 5:34 pm

    Has anyone tried freezing the cake? (Minus the frosting, of course) I have fresh blueberries and zucchini right now that need to be used immediately, and this would be so perfect, but don’t think we could eat the cake right away… I’m thinking about baking it, freezing it, and unthawing later (and adding the frosting then). Would that work?

    • Reply
      Sue
      August 29, 2017 at 5:52 pm

      I don’t see why not, Heather ~ cakes of all sorts usually freeze really well. Let us know how yours turns out!

  • Reply
    Hannah
    August 9, 2017 at 10:43 am

    Hey I am supper excited to try this I and going to try it with rice flour. I will let you know how it goes.

    • Reply
      Sue
      August 9, 2017 at 11:16 am

      Interesting, i don’t think I’ve ever baked with rice flour!

  • Reply
    Karen
    July 23, 2017 at 9:18 pm

    Can you use frozen blueberries in this cake?

    • Reply
      Sue
      July 23, 2017 at 9:24 pm

      Sure, that would be fine Karen.

  • Reply
    Susan
    July 18, 2017 at 5:57 pm

    My mouth is watering. Will have to try this recipe. Only need to know if you sift the powdered sugar before measuring.

    • Reply
      Sue
      July 18, 2017 at 6:07 pm

      I always sift after measuring, Susan ~ enjoy!

  • Reply
    Katie
    July 7, 2017 at 3:14 pm

    This sounds delicious and looks gorgeous!! Can’t wait to try it!

  • Reply
    Kristin
    June 18, 2017 at 7:46 pm

    Awesome recipe!!! I made this today for Father’s Day and everyone loved it. The fact that it has zucchini in it made us all feel better about taking a second piece :) The recipe was awesome and I can’t wait to try some of the healthy alternatives that people have suggested. Thanks so much for sharing!!

    • Reply
      Sue
      June 18, 2017 at 8:20 pm

      You’re so welcome Kristin!

  • Reply
    Karla
    May 26, 2017 at 8:59 am

    So I (sort of ) made this the other day, but wanted more of a guilt-free breakfast cake so I cut down on the sugar. I ended up using 1c of sugar, 4c of frozen garden zucchini (which I thawed and squeezed the water from), and a dash of lemon extract. I had it plain and it was good! When I served some for the family later I mixed 4T melted butter with about 1c powdered sugar, lemon juice, a bit of whipping cream, and lemon extract for the icing. So yummy!

  • Reply
    Jonetta
    December 5, 2016 at 11:08 am

    I made this cake for the second time…It was even more delicious than the first! This time I shared it with my coworkers, who ate, not just one piece, but several in one sitting! I believe my favorite part of making the cake is shredding the zucchini… it’s tender, light and a healthy option! Thanks for sharing!

    • Reply
      Sue
      December 5, 2016 at 11:23 am

      You’re so welcome Jonetta!

  • Reply
    Sarah
    November 6, 2016 at 2:27 pm

    I make a cream cheese frosting instead of buttercream and added in lemon zest with the lemon juice. It was fantastic!

    • Reply
      Sue
      November 6, 2016 at 3:01 pm

      Sounds great!

  • Reply
    Lauren
    October 26, 2016 at 9:52 am

    Made this last night and it was amazing! I opted to use half applesauce and half oil and it was still amazing!! The frosting is TO DIE FOR!!!!!!

    • Reply
      Sue
      October 26, 2016 at 11:55 am

      Thanks Lauren, I’ll try it with applesauce next time :)

    • Reply
      Diane
      July 31, 2017 at 7:07 am

      excellent – that’s just what I was wondering. Gonna try it!

  • Reply
    Laura Dembowski
    September 25, 2016 at 7:40 am

    I made the cake and finished it with crumb topping for a coffee cake. OMG it is so good. I posted it on my blog and would love if you’d check it out :) http://piesandplots.net/zucchini-blueberry-coffee-cake-sundaysupper/

    • Reply
      Sue
      September 25, 2016 at 9:24 am

      Thanks Laura, I’m so glad you enjoyed it, I’m heading over to your blog now…

  • Reply
    Ashley
    August 29, 2016 at 6:10 pm

    I hate zucchini. It’s nasty. BUT THIS CAKE…OH MY SWEET LOVING JESUS. The absolutely BEST way to use up those obnoxiously large garden “gifts” from all the neighbors. THANK YOU for making zucchini useful in my home!

    • Reply
      Sue
      August 29, 2016 at 6:19 pm

      You made me laugh out loud Ashley, thanks!

      • Reply
        Sue
        August 29, 2016 at 6:27 pm

        And now you need to try my fried zucchini…

  • Reply
    Alyson
    August 24, 2016 at 7:38 am

    I was so excited to try this recipe. I love the cake portion, but have to say I do not like the frosting at all! Way to tart and there is way too much of it.
    Not a keeper : (

    • Reply
      Sue
      August 24, 2016 at 7:50 am

      Sorry it didn’t work out for you, Alyson, the frosting is definitely for lemon lovers :)

      • Reply
        Sandy
        September 17, 2016 at 1:06 am

        I made it this afternoon exactly as written except I reduced the confectioner’s sugar to 3 1/4 cups and didn’t toss the blueberries in any flour. It was a big big hit and the lemon frosting was to die for! The cake was oh so moist! I only needed to bake it for 43 mins. in the stoneware 9 x 13 baking dish I had. I love the fact that I can bake it in the 9 x 13 rather than fuss w/the 2 round baking pans. Easier for large gatherings, etc.

        • Reply
          Sandy
          September 17, 2016 at 1:07 am

          Oh and I used organic Sunflower Oil in lieu of vegetable oil…

        • Reply
          Sue
          September 17, 2016 at 7:32 am

          Thanks for the comment Sandy, you make me want to make it again…that frosting!!!!!

  • Reply
    Katie
    August 21, 2016 at 7:41 am

    Do you squeeze the water out of the shredded zuchinni first?

    • Reply
      Sue
      August 21, 2016 at 8:19 am

      I don’t, but if you happen to get some really watery zucchini you could dry it with paper towels.

  • Reply
    Susan Lane
    August 20, 2016 at 6:28 am

    Has anyone tried this with avacado oil or almond flour or both? Just curious. This looks delicious, I will be trying this soon!

  • Reply
    Jennifer
    August 18, 2016 at 10:22 am

    Made this today smells delicious. I used coconut oil instead of vegetable I always use that in replacement and I used all brown sugar … I love the fact of the zucchini. i have so much from the garden good way to use it.

    • Reply
      Sue
      August 18, 2016 at 10:24 am

      So many of you are using coconut oil in my cakes, I’m going to have to try that, thanks Jennifer!

  • Reply
    tammie
    August 14, 2016 at 2:38 pm

    Just picked fresh blueberries this weekend!! The place we got the berries from had this recipe on their facebook page. I changed it up just a tiny bit. I used 1/2 c canola oil and 1/2 c applesauce in place of all veg oil. Used about 1/2 c less sugar only because I was short…threw in a few more blueberries and baked in a big pan that I use to make bars in. I am baking for about 25 mins…it sure smells good…will let you know how it turned out!! Thanks for the recipe!!

  • Reply
    Shannon
    August 11, 2016 at 11:30 am

    This cake is amazing….loved by every one of my five kids! I’d like to make it for my son’s graduation party in a sheet pan for more of a “bar” type dessert. I want to use my 14×20 in baking pan. Do you think it would work and double the recipe?? Thank you!

    • Reply
      Sue
      August 11, 2016 at 12:04 pm

      I’m glad you loved the cake Shannon :) I think you could double the recipe and bake it in the larger sheet cake pan. Just watch your cooking time!

      • Reply
        Shannon
        August 18, 2016 at 11:23 am

        It baked beautifully! I wish I could upload a picture. Not frosted yet but it baked evenly and perfectly. Success in a big pan! It’s probably more like an 11×15.

        • Reply
          Sue
          August 18, 2016 at 3:24 pm

          I’d love to see it!

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