blueberry zucchini cake with lemon buttercream

Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+

Hi-ho, hi-ho, it’s to the garden I go!

And come back with loads of zucchini.  And then bake with it.  It’s in my blood people.

Blueberry Zucchini Cake with Lemon Buttercream

 

Finding new ways to use all the zucchini has proved to be much more fun than I thought!  I mean, eating cake everyday isn’t such a bad gig in life.

Add in blueberries and buttercream and you can officially chalk me up as satisfied.

Blueberry Zucchini Cake with Lemon Buttercream

 

I found this recipe over at allrecipes.com and it is officially labeled as Blueberry Zucchini Bread.  I studied the ingredients and thought, there is no way I can pass this off as bread!  Why not just make it in an 8-inch round cake pan and see how it goes.

It went.

Right into my belly.

Blueberry Zucchini Cake with Lemon Buttercream

 

This cake is moist!  Like amazingly so.  I popped my cake into the freezer right after baking only because I wanted a nice clean cut.  But I do recommend eating when it is still warm and the zucchini bits are lounging around the bursting blueberries in a delightful way.

Because this recipe is technically designed as a bread, this cake is pretty dense.  Densely packed with deliciousness that is. 😉

I am in full-on cheesy mode today.

Blueberry Zucchini Cake with Lemon Buttercream

 

blueberry zucchini cake with lemon buttercream

Ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
  • Lemon Buttercream
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
  2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
  3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
  5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
  6. Lemon Buttercream
  7. Combine butter, sugar and salt and beat till well combined.
  8. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  9. Fold in zest*.
  10. *If you are piping this buttercream, I recommend leaving out the zest.
http://iambaker.net/blueberry-zucchini-cake-with-lemon-buttercream/

Cake recipe adapted from allrecipes.com and frosting recipe from food.com.

Blueberry Zucchini Cake with Lemon Buttercream

 

I would really love to try this cake with raspberries, as my love for blueberries has inadvertently excluded all other fruit on my little baking blog.  Maybe even a berry medley!  Oh yeah.  Definitely.

Off to bake!

*****

If you like this cake be sure to check out my other amazing Zucchini Recipes!

Double Chocolate Zucchini Cupcakes!

Like these Double Chocolate Zucchini Cupcakes. Seriously the best chocolate cupcakes, ever!

Comments

comments

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  1. Becki says

    Made this cake this weekend with my daughter. Wasn’t too difficult to make with an 8 year old. The cake was delicious! My daughter was not so sure about putting zuchini in a cake. I promised her she wouldn’t even know. She loved it too!
    Liked the Lemon in the buttercream, but found it to be too sweet. Any suggestions to cut down on the sugar in the frosting?

  2. ShanShan says

    OMG! I just made this into a bundt cake and it is amazing without the Lemon Buttercream. It took the full 45 minutes to bake but is worth the wait!!

  3. Maureen Blakburn says

    I have been following your recipe posts, and find your recipes very inspiring. I have seen hundreds of zucchini recipes, and have never tried a single one, until this one for Bueberry Zucchini cake with lemon buttercream frosting. I just finished hand writing the recipe, as my printer is on the blink, and wil bepurchasing the ing. very soon. This looks and sounds soo delicious!!!!! Thank you so very much!!!!!!!!!

  4. Glorene says

    I love the cake and frosting is delicious but together it I agree is a bit to sweet. I think the bundt pan is a great idea. I think whipped cream is all I need for a frosting. Thank you for the recipe. I picked fresh blueberries and zucchini today.

  5. Jill wiedeman says

    Cake was delicious. I even made another with raspberries. The icing recipe was followed to a T and was way to runny for this cake. Maybe an icing with some cream cheese next time?

  6. Aileen E Long says

    I AM WONDERING IF I CAN USE GLUTEN, WHEAT, DAIRY, FREE CORN OR OAT FLOUR INSTEAD OF
    REGULAR FLOUR. to make the blueberry zucchini cake with lemon buttercream

  7. Stephanie Wofford says

    The only thing wrong with this is that I didn’t know about last week before I ran out of zucchini. Nooooooooo! I also had a lot of lemons and made several things with them. Stupid timing 😉

  8. Cyndi says

    I just made this cake and while it is DELICIOUS, I baked it for over 40 min in two 8″ round pans, and the centers were still not baked-through. The tops were browned, and I didn’t want them to burn. Has anyone else had this happen?

  9. Ker says

    I was looking for alternatives to this recipe and found this EXACT recipe in James Beard’s book Beard on Bread (p. 169). Pub date 1973. I hate the internet’s disrespect for copyright and crediting. It is in the book as “Carl Gohs’ Zucchini Bread” and has chopped nuts instead of blueberries; otherwise, identical. That just doesn’t happen by chance. Anyway, it’s in the oven, hope it’s good!

    • Panya says

      Having nuts instead of blueberries is a huge difference — the two cakes/breads wouldn’t taste similar at all. I’ve come up with my own recipes before that were exactly the same as some I found online afterward. It does happen by chance sometimes — there’s only so many ways to put together the same ingredients.

  10. says

    made the cake but it turned out very moist and almost wet in center and green . should I have peeled the zucchini? I also baked in a 9×13 pan. It was delicious and did not stay around long.

  11. Pat says

    This cake was so easy to make. It is delicious. I used,and whole pint of blueberries in the cake batter and used a second pint on too.

  12. Kathy says

    Loved this cake, so did everyone else. I like lemon so I added the zest to the cake and made enough buttercream to frost entire cake. Great way to use zucchini and blueberries since we usually have them around the same time.
    But I have read the comments on soggy cake or it staying wet and not baking in the center, you have to SQUEEZE the moisture out of the zucchini, I think that is everyone’s problem. Great job Amanda!

  13. Amy says

    This recipe looks amazing! Quick question, plz- did you have any problem with the lemon juice making the frosting too thin? Thank you!

  14. Margaret says

    This was AMAZING! I am very picky about my baked goods and even pickier about recipes. This is the first recipe that I thought was good enough to post a comment.:)

  15. says

    Just made this cake and it’s fabulous! Used lemon zest and juice and the bitterness is delish! If you’re not a huge frosting fan, I think the cake would be wonderful with some powdered sugar sprinkled over it as it’s very moist and just sweet enough alone.

  16. Kenzie says

    So I’ve just baked the cake! It’s just cooling now and it looks delicious!! It’s only the 2nd ever cake I’ve attempted to make! When you go to frost it did you trim the bottom layer?

  17. Cynthia White says

    Thank you for all the wonderful zucchini recipes! We love zucchini so much we grow it, eat it, shred and freeze it every year, and your recipes are a delight! TY TY TY! I am baking the blueberry zucchini lemon buttercream cake tonight as a single layer cake which my 4 year old grandaughter helped me with, can’t wait to pull it out of the oven…I will try to figure out how to send you a pic cause its going to be beautiful!

  18. Brenda Bailey says

    Love the recipe and I made one myself. Only I used Milled Flaxseed inplace of eggs. Turned out pretty good =)

  19. says

    I made this delicious, Berry and Zuchini cake/with the fabulous icing sometime last week. It was so fantastic that I have already made it two more times with different berries and in different types of pans. So, so good. Just wish it had no calories.