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Blueberry Zucchini Cake with Lemon Buttercream

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A moist and flavorful Blueberry Zucchini Cake topped with zesty Lemon Buttercream, perfect for summer gatherings and special occasions.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup blueberries
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 350°F (175°C) and prep your pans.
  2. Grate the zucchini and squeeze out excess moisture with a kitchen towel.
  3. Combine the flour, baking powder, baking soda, and salt in a bowl.
  4. Mix the granulated sugar, brown sugar, and vegetable oil together, then add eggs one at a time, followed by zucchini and vanilla.
  5. Combine the wet and dry ingredients, and gently fold in blueberries.
  6. Pour the batter into pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes then transfer to a wire rack to cool completely.
  8. Make the lemon buttercream by creaming softened butter, then adding powdered sugar, lemon juice, and zest.
  9. Frost the cooled cakes with buttercream and garnish as desired.
  10. Serve and enjoy the nostalgic flavors!

Notes

For a vegan version, replace eggs with applesauce or flaxseed egg. Use gluten-free flour if needed.

Nutrition

Keywords: blueberry cake, zucchini cake, summer dessert, lemon buttercream

Find it online: https://savoryaddict.com/one-bowl-blueberry-zucchini-cake-lemon-buttercream/