Name: Blueberry Zucchini Cake with Lemon Buttercream Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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; 3/4 cup (1 1/2 sticks) unsalted butter at room temperature; 4 cups confectioners’ sugar; Fresh lemon juice

Jump to Recipe

If you’re looking for a truly special treat that combines refreshing fruitiness, a hint of garden-fresh flavor, and a cloud-like citrus frosting, the Blueberry Zucchini Cake with Lemon Buttercream is calling your name. This cake is irresistibly moist, dotted with juicy blueberries and flecks of tender zucchini, then finished with the most luscious lemon-scented buttercream imaginable. It’s a show-stopping dessert for summer gatherings, a comforting slice with afternoon tea, or a playful way to sneak some veggies into your sweet tooth lineup — and trust me, your friends and family will be begging for seconds!

Blueberry Zucchini Cake with Lemon Buttercream Recipe - Recipe Image

Ingredients You’ll Need

The wonder of Blueberry Zucchini Cake with Lemon Buttercream comes from its simple, everyday ingredients that magically transform into something memorable. Each one plays a unique role, from adding moisture and texture to creating those bright bursts of flavor and color.

Eggs (3 large): Essential for structure and holding the cake together, they add richness to the crumb.
Vegetable oil (1 cup): Gives the cake an ultra-moist texture that keeps every bite tender for days.
Vanilla extract (1 Tbsp): Enhances the sweetness and subtle fragrance of the cake base.
Sugar (2 1/4 cups): Provides sweetness and helps create that beautiful golden crust.
Shredded zucchini (2 cups): Grated finely, it disappears into the batter but adds unbeatable moisture and a lovely speckled look.
All-purpose flour (3 cups): The backbone of the cake, providing structure and balance.
Salt (1 tsp): Just enough to brighten the flavors and keep the sweetness in check.
Baking powder (1 tsp): Ensures the cake rises to a soft, fluffy texture.
Baking soda (1/4 tsp): Provides added leavening and helps with browning.
Blueberries (1 pint, tossed in 1 tsp flour): Adds juicy pops of flavor and prevents them from sinking to the bottom of the cake.
Unsalted butter (3/4 cup/1 1/2 sticks, room temperature): Forms the creamy base of your lemon buttercream frosting for a silky finish.
Confectioners’ sugar (4 cups): Becomes light and fluffy when whipped with butter, making a beautiful, sweet frosting.
Fresh lemon juice: Adds zing and a fresh, tangy flavor to the buttercream, making it the perfect partner for blueberries and zucchini.

How to Make Blueberry Zucchini Cake with Lemon Buttercream

Step 1: Prepare the Oven and Pan

Begin by setting your oven to 350F, giving it plenty of time to preheat for an even rise and bake. While the oven heats, lightly grease and flour a 9×13-inch baking pan. This step ensures your Blueberry Zucchini Cake with Lemon Buttercream releases easily and bakes up with perfectly crisp edges.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, beat together the eggs, vegetable oil, vanilla extract, and sugar until the mixture looks pale and well-blended. This combination is the flavor and moisture powerhouse for your cake! Once that’s smooth, gently fold in the shredded zucchini. Don’t worry, it practically vanishes into the batter, keeping your cake tender and moist.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk the flour, salt, baking powder, and baking soda. This ensures the leaveners and salt are evenly distributed, so your cake bakes up uniformly tender and flavorsome. Take your time here — a well-mixed dry blend means a better crumb.

Step 4: Bring it All Together

Slowly add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. The key is a gentle hand to keep the batter light. Next, fold in the flour-coated blueberries. Tossing the blueberries in flour helps them “float” throughout the cake instead of sinking during baking, ensuring bursts of berry goodness in each slice.

Step 5: Bake to Perfection

Pour the finished batter into your prepared pan and smooth the top. Bake for about 50 minutes — you’ll know it’s ready when the top turns a lovely golden color and a toothpick inserted in the center comes out clean or with only a few moist crumbs attached. Cool the cake on a rack completely before frosting, so your buttercream stays thick and creamy.

Step 6: Prepare the Lemon Buttercream

For this part, you’ll need a food processor or stand mixer. Cream the room-temperature butter until it’s soft and fluffy, then add sifted confectioners’ sugar one cup at a time, mixing until each addition is smooth and light. After incorporating the second cup of sugar, begin drizzling in fresh lemon juice, continuing to whip until the frosting becomes billowy and tangy. You can tweak the lemon or sugar to match your perfect texture and taste preference.

Step 7: Assemble and Chill

Once the cake is completely cool, generously frost the surface with your lemon buttercream, spreading edge to edge with swoops or swirls for an enticing finish. Store the cake in the refrigerator to keep the buttercream dreamy and fresh. Now you’re ready for the first slice of Blueberry Zucchini Cake with Lemon Buttercream bliss!

How to Serve Blueberry Zucchini Cake with Lemon Buttercream

Garnishes

Dress up your Blueberry Zucchini Cake with Lemon Buttercream by sprinkling extra fresh blueberries over the top, or zesting a bit more lemon for a bright finish. A few edible flowers or mint leaves can turn each piece into a little slice of summer art, especially for special occasions.

Side Dishes

This cake pairs beautifully with simple, refreshing sides. Try a fresh fruit salad with strawberries, melon, and citrus, or a scoop of tangy Greek yogurt or vanilla ice cream on the plate. These accents complement the flavors of the cake without overwhelming its delicate sweetness.

Creative Ways to Present

For something extra fun, cut the cake into small squares and serve on a tiered dessert tray for a garden party vibe. You can also layer slices with extra lemon buttercream in parfait glasses, or stack mini rounds for individual layer cakes — perfect for brunches or baby showers!

Make Ahead and Storage

Storing Leftovers

Blueberry Zucchini Cake with Lemon Buttercream stays moist and delicious when stored in the refrigerator. Simply cover the pan or individual slices tightly with plastic wrap or transfer to an airtight container to prevent the buttercream from absorbing fridge odors. Enjoy for up to 4 days for best flavor and texture.

Freezing

You can absolutely freeze this cake (without the frosting is best, but frosted works too). Cut into individual pieces, wrap each tightly in plastic wrap, then place in a freezer-safe bag or container. When you’re ready to enjoy, just thaw slices in the fridge overnight. The cake’s moisture means it retains its texture and freshness beautifully even after freezing.

Reheating

While this cake is perfect served cold or at room temperature, you can gently bring individual slices to room temperature before serving, or give them a very quick zap in the microwave (just 5–10 seconds) to soften the buttercream slightly. For the ultimate melt-in-the-mouth experience, let the cake stand at room temp for about 20 minutes after fridge storage.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If you’re opting for frozen, don’t thaw them first — just toss them with flour and fold into the batter as directed. This helps prevent the blueberries from bleeding too much color and keeps your Blueberry Zucchini Cake with Lemon Buttercream vibrant and visually appealing.

Do I need to peel the zucchini?

There’s no need to peel the zucchini. The skin is thin and mild, and it adds lovely flecks of green throughout the cake. Just wash well, trim the ends, and grate with the skin on for extra nutrients and pretty color.

Can I make Blueberry Zucchini Cake with Lemon Buttercream gluten-free?

Yes! Substitute a high-quality gluten-free all-purpose flour blend in place of the regular flour. Check your blend for a binder like xanthan gum to help the cake hold together, and follow the recipe as written for best results.

How do I prevent the cake from being soggy?

The key is to squeeze a bit of excess moisture from the shredded zucchini before adding it to the batter, especially if your zucchini is extra watery. Also, allow the cake to cool completely before frosting and refrigerate leftovers to maintain the perfect texture.

Can I double this recipe or make cupcakes?

Definitely! You can double the ingredients and bake in two pans or a sheet pan for a crowd. For cupcakes, fill liners about 2/3 full and bake for 18–22 minutes, checking early for doneness. Your Blueberry Zucchini Cake with Lemon Buttercream will be just as magical in cupcake form!

Final Thoughts

Whether you’re baking for a celebration or just to treat yourself, you can’t go wrong with Blueberry Zucchini Cake with Lemon Buttercream. Give it a try and share it with your favorite people — you’ll be amazed at how quickly it disappears and how many recipe requests you receive!

Blueberry Zucchini Cake with Lemon Buttercream Recipe

★★★★★

4.9 from 6 reviews

Author: Lily
Total Time: 1 hour 10 minutes
Yield: 1 9×13 cake 1x
Diet: Vegetarian

Print Recipe

Description

This Blueberry Zucchini Cake with Lemon Buttercream is a delightful combination of flavors. The moist zucchini cake studded with juicy blueberries is topped with a tangy lemon buttercream, creating a perfect balance of sweetness and citrusy zing.

Instructions

Set oven to 350F: Preheat the oven.
Prepare the pan: Lightly grease and flour a 9×13 baking pan.
Mix wet ingredients: Beat eggs, oil, vanilla, and sugar until well blended. Fold in zucchini.
Combine dry ingredients: Whisk flour, salt, baking powder, and baking soda. Slowly add to wet mixture.
Add blueberries: Fold in blueberries, pour batter into pan, and bake.
Make frosting: Process butter until creamy. Add sugar and lemon juice, adjusting texture as needed.
Frost the cake: Frost the cooled cake and refrigerate.

Notes

You can add lemon zest to the cake batter for extra citrus flavor.
Make sure to drain excess liquid from the shredded zucchini before adding to the batter.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American