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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
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 🙂
Looking for a substitute for the zucchini? Can I just leave it out?
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.
I have substituted some grated apple when I didn’t have enough zucchini. The cake came out fine.
Has anyone had success turning these into cupcakes? I’m sure you could as long as you watch the baking time, right?
I think that’s no problem, Erica, but, as you say, just watch the bake time.
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,
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!
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?
I don’t see why not, Heather ~ cakes of all sorts usually freeze really well. Let us know how yours turns out!
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.
Interesting, i don’t think I’ve ever baked with rice flour!
Can you use frozen blueberries in this cake?
Sure, that would be fine Karen.
My mouth is watering. Will have to try this recipe. Only need to know if you sift the powdered sugar before measuring.
I always sift after measuring, Susan ~ enjoy!
Since I was making the icing in my food processor and knew it would take out any and all lumps I did not sift the powdered sugar. The icing still came out fine
This sounds delicious and looks gorgeous!! Can’t wait to try it!
Oh this cake is just bursting with flavors-literally! Everybody went wild for it.