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
    BobbyC
    August 23, 2018 at 9:52 am

    Thanks for this recipe Sue- One of our favorites. We are wondering if you or anyone who has made it has used less sugar in the cake with good results? the 2.25 cups is a lot and the cake is too sweet. I will experiment but if this is a chemistry thing, I dont want to waste my time. We are hoping 1.75 cups does the trick. Any feedback is greatly appreciated.

    • Reply
      Sue
      August 23, 2018 at 11:55 am

      The rule is you can safely cut the sugar by about 1/4-1/3, Bobby, so if I’m doing the math right (and math isn’t my strong suit) I think you could reduce it to 1.75 cups and be ok.

  • Reply
    Joan
    August 21, 2018 at 6:26 am

    do you know the nutritional values of this recipe? (i need to know the point value for weight watchers)

  • Reply
    Blueberry Bread Pudding Waffles with Lemon Curd | The Noshery
    August 19, 2018 at 3:22 pm

    […] Blueberry and lemon is one of my favorite flavor combinations. It such a perfect classic pairing. I have a few recipes with blueberry and lemon, such as this lemon blueberry grits, blueberry lemon crepe cake, and lemon and blueberry cornmeal muffins. I also am currently obsessed with this my friend’s blueberry zucchini snack cake with lemon buttercream. […]

  • Reply
    raIny johnson
    August 17, 2018 at 3:46 pm

    I made this cake last year and thought it was the best cake I’d ever made. The frosting was incredible! Now that it’s blueberry season again, I’m ready to do it again!

  • Reply
    Kathy
    August 15, 2018 at 1:57 pm

    I would like to know if this could be baked in loaf pans also.

    • Reply
      Sue
      August 15, 2018 at 2:17 pm

      I haven’t done that but I’m sure you can, Kathy. Because of the deeper batter, the loaves will take longer to bake.

      • Reply
        Geri
        August 20, 2018 at 9:18 am

        This exact recipe is listed on All Recipes and baked in four mini loaf pans.

  • Reply
    144 Best Zucchini Recipes
    August 14, 2018 at 1:10 pm

    […] Blueberry Zucchini Snack Cake with Lemon Buttercream  […]

  • Reply
    Erica
    August 13, 2018 at 10:16 am

    I would love to make this with butter instead of oil. What other changes do I need to make to the recipe?

    • Reply
      Sue
      August 13, 2018 at 10:27 am

      You can substitute melted and cooled butter for the oil Erica, with no other changes.

  • Reply
    Brenda
    August 12, 2018 at 12:25 pm

    I live in North Idaho. I’m making this today with huckleberries! Thanks for sharing!

    • Reply
      Sue
      August 12, 2018 at 1:43 pm

      Brenda you HAVE to come back and tell me how it was, I’m jealous.

    • Reply
      Deb
      August 13, 2018 at 9:13 pm

      I was just going to ask if I could substitute Huckleberries as well when I saw your comment…hehe p.s. I live in the Lewis/Clark Valley :)

      • Reply
        Sue
        August 13, 2018 at 9:30 pm

        I hope you ladies report back on the huckleberries…

  • Reply
    Stacey Wanko
    August 8, 2018 at 8:18 am

    Do you think you could make ahead and freeze it ? If so what would you wrap it in? Thanks!

    • Reply
      Sue
      August 8, 2018 at 8:56 am

      You could freeze the cake ahead, but I would wait to frost it. And I would just wrap it really well after it has completely cooled, in plastic, and then in another layer of foil.

  • Reply
    sharon
    August 8, 2018 at 8:07 am

    what are the calories, carbs, fats, etc. Can you put it there so we can see it?
    Thank you

  • Reply
    Aleatha Smalley
    August 8, 2018 at 7:39 am

    Hi, I’m making it now smells delicious rose nicely. It is taking a very long time to cook in the middle. I have it in there 65 mins so far

    • Reply
      Sue
      August 8, 2018 at 9:03 am

      I always wonder about oven temperature when something takes a super long time to cook, have you checked yours with a thermometer? Otherwise it could be the moisture from the zucchini…

  • Reply
    Jen
    August 7, 2018 at 4:31 pm

    This looks absolutely delicious. Have you ever made it with gluten free flour?

    • Reply
      Sue
      August 7, 2018 at 5:43 pm

      I haven’t Jen, but maybe one of the readers will chime in, I would think it would work well with a good baking mix like Bob’s Red Mill’s.

      • Reply
        Lillia
        August 14, 2018 at 2:30 pm

        I made it with King Arthur’s Measure for Measure GF flour and it turned out fine.

        • Reply
          Sue
          August 14, 2018 at 3:01 pm

          Fantastic, thanks Lillia.

      • Reply
        Jenifer
        August 14, 2018 at 3:50 pm

        I’ve made it once already with Namaste gluten free flour from Costco. Came out great and I’m making it again tonight!

  • Reply
    Finley37
    August 5, 2018 at 4:12 pm

    I made this today and it’s delicious!! I omitted the lemon juice in the frosting since we aren’t fond of lemon frosting. Chilled in the refrigerator before eating….. yummy. My husband loved it

  • Reply
    April
    August 5, 2018 at 3:35 pm

    Do you towl dry the zucchini or leave it wet?

    • Reply
      Sue
      August 5, 2018 at 3:56 pm

      I just leave it as is, April, if yours is dripping wet you can squeeze it a little.

  • Reply
    Tanya
    July 26, 2018 at 12:14 pm

    Can I substitute the sugar with splendid and is their an alternative for the powder sugar. I have a diabetic in the house and would love to make this if there is a substitution for the sugars.

    • Reply
      Sue
      July 26, 2018 at 12:21 pm

      Hi Tanya ~ you might try this recipe, it’s low carb and doesn’t use sugar:https://alldayidreamaboutfood.com/low-carb-blueberry-zucchini-cake-with-lemon-frosting/

    • Reply
      Cathy
      July 29, 2018 at 9:12 am

      i have never cooked with zucchini before and this may sound silly but do i take the rind off the zucchini??

      • Reply
        Sue
        July 29, 2018 at 9:22 am

        No, you leave it on, just grate the whole thing!

        • Reply
          Lynn Johnson
          August 5, 2018 at 11:11 am

          Do you use a cheese grater or a food processor to grate your zucchini? Thanks

          • Sue
            August 5, 2018 at 12:08 pm

            I sometimes use the cheese grater and sometimes my food processor. I prefer the food processor because the shreds come out dryer.

  • Reply
    Rhonda LAndry
    July 21, 2018 at 9:55 am

    Did you ever create a raspberry version

    • Reply
      Sue
      July 21, 2018 at 10:02 am

      No not yet ~ I better get to it!

  • Reply
    Pineapple Zucchini Bread - Inside BruCrew Life
    July 8, 2018 at 5:48 am

    […] Blueberry Zucchini Snack Cake from The View From Great Island […]

  • Reply
    Paula
    July 4, 2018 at 2:53 pm

    Made this cake today. Absolutely delish!! Will definitely keep this in the loop. Thanks for the recipe.

    • Reply
      Sue
      July 7, 2018 at 7:16 am

      You’re so welcome :)

  • Reply
    Melissa
    June 16, 2018 at 8:00 am

    Looking for a substitute for the zucchini? Can I just leave it out?

    • Reply
      Sue
      June 16, 2018 at 8:18 am

      Good question, I’m not sure what it would do to the balance of moisture in this cake Melissa. I’m just guessing here, but you might try it and just reduce the amount of flour by maybe 1/3 cup.

  • Reply
    Blueberry Zucchini Lemon Cake
    April 14, 2018 at 5:24 pm

    […] adjusting a little, to create this blueberry zucchini lemon cake. The cake batter recipe is from The View From Great Island and the cream cheese frosting from Cooking With Carlee. I love the naked look, like in my chocolate […]

    • Reply
      Maria
      April 23, 2018 at 12:20 pm

      I.made this cake with a very slight adjustment- I added juice of one small lemon to the cake and halved icing sugar for the frosting – it was absolutely delicious. This is a great recipe. The cake is beautifully fluffy and light. Kids loved it too! Thank you Sue! Definitely keeping this recipe in.my favourites ?

      • Reply
        Sue
        April 23, 2018 at 12:34 pm

        Thanks Maria, this is definitely one of my favorites too, and I’m planning another version this spring, with raspberries ~ stay tuned!

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