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, room temperature; 4 cups confectioners' sugar; Fresh lemon juice, to taste (approximately 2-3 tbsp)

If you’re looking for a dessert that’s bursting with fresh summer flavors and has a moist, tender crumb, you’ve got to try this Blueberry Zucchini Cake with Lemon Buttercream Recipe. It’s a delightful twist on classic cake, bringing together juicy blueberries, shredded zucchini, and a tangy lemon frosting that’ll have you reaching for seconds.

A square piece of blueberry cake is shown with two main layers: the bottom layer is a light golden cake with visible dark purple blueberries inside, and the top layer is a thick, creamy white frosting. On top of the frosting, there are five whole blueberries scattered. The cake sits on a white marbled surface with a silver fork resting nearby and additional blueberries blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Zucchini Cake with Lemon Buttercream Recipe
Top Tip
How to Serve Blueberry Zucchini Cake with Lemon Buttercream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Zucchini Cake with Lemon Buttercream Recipe

Why You'll Love This Recipe

Honestly, this cake quickly became one of my favorite ways to enjoy the last pickings of summer’s bounty. It’s not just delicious, but surprisingly easy to make, which is exactly what I want when I’m craving something sweet.

Unique Flavor Pairing: Blueberries and zucchini team up perfectly with the zesty lemon buttercream for a fresh, balanced taste.
Moist & Tender: Thanks to the shredded zucchini, the cake stays incredibly moist without being heavy.
Seasonal Ingredients: Utilizing fresh summer blueberries and garden-fresh zucchini makes this recipe feel truly special.
Great for Gatherings: Yielding 16 servings, it’s a fantastic crowd-pleaser for potlucks or afternoon tea.

Ingredients & Why They Work

Before you head to the store or your garden, here’s a quick rundown of the ingredients that make this cake so special—and a few tips on choosing the best ones for your bake.

Flat lay of three large brown eggs with clean shells, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl of amber vanilla extract, a small white ceramic bowl filled with white granulated sugar, a small white ceramic bowl with freshly shredded green zucchini, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of fine white salt, a small white ceramic bowl holding light brown baking powder, a small white ceramic bowl with light beige baking soda, a simple white ceramic bowl containing fresh plump blueberries dusted lightly with flour, a small white ceramic bowl of pale yellow softened unsalted butter, a small white ceramic bowl heaped with sifted white confectioners’ sugar, a small white ceramic bowl with bright fresh lemon juice placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: They add structure and richness, helping the cake rise and hold together beautifully.
Vegetable Oil: Keeps the cake moist and tender—plus it’s neutral in flavor so the lemon and blueberries really shine.
Vanilla Extract: Adds warmth and depth, balancing the bright lemon buttercream perfectly.
Sugar: Sweetens the cake while also contributing to its tender crumb.
Shredded Zucchini: The secret to this cake’s incredible moisture and subtle vegetal note that complements the blueberries.
All-Purpose Flour: The base of the cake, providing structure without being too dense.
Salt: Enhances all the flavors and balances the sweetness.
Baking Powder & Baking Soda: These leavening agents ensure your cake rises just right and stays fluffy.
Blueberries: Fresh and tossed in a bit of flour to prevent sinking, they burst with juicy flavor in every bite.
Unsalted Butter (for frosting): Using room temperature butter is key for a smooth, creamy lemon buttercream.
Confectioners' Sugar: Gives the frosting its silky texture and sweetness.
Fresh Lemon Juice: Brings that bright, tangy kick to the buttercream, balancing the sweetness wonderfully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Blueberry Zucchini Cake with Lemon Buttercream Recipe is how versatile it can be. Whether you want to emphasize the fresh zing of lemon or swap in some seasonal berries, feel free to make it your own!

Berry Swap: I love mixing it up by substituting blackberries or raspberries instead of blueberries for a slightly different tartness and color.
Nutty Boost: Adding a half cup of chopped toasted walnuts or pecans provides a delightful crunch—just fold them in with the shredded zucchini.
Gluten-Free Twist: Try using a gluten-free flour blend in place of all-purpose flour for a naturally moist and tender cake that’s just as delicious.
Less Sweet Frosting: For a lighter finish, reduce the sugar in the lemon buttercream by half and add more lemon juice to keep that fresh citrusy punch.

Step-by-Step: How I Make Blueberry Zucchini Cake with Lemon Buttercream Recipe

A thick creamy batter with green-blue round berries is being poured from a clear glass bowl into a rectangular metal pan dusted with white flour. The batter is pale yellow with a smooth texture and scattered green streaks, flowing down in soft waves and pooling inside the pan. The background shows a soft worn wood surface, and the focus is on the batter and the bowl’s bottom part, which tilts forward to pour. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep

First things first, preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour a 9x13-inch baking pan to make sure your cake doesn’t stick. I like to give the pan a light dusting of flour after greasing to create that perfect non-stick surface.

Step 2: Whip Up the Wet Ingredients

In a large bowl, beat together 3 large eggs, 1 cup vegetable oil, 1 tablespoon vanilla extract, and 2 ¼ cups sugar until the mixture is smooth and evenly combined. The sugar will dissolve a bit and the batter will look glossy. Then gently fold in 2 cups shredded zucchini — the zucchini adds moisture and keeps the cake wonderfully tender.

Step 3: Mix Dry Ingredients

In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda until combined. This ensures an even distribution of the leavening agents, so the cake rises beautifully.

Step 4: Combine and Fold

Slowly incorporate the dry ingredients into the wet mixture, stirring gently just until you no longer see streaks of flour. Overmixing here can make the cake dense, so be mindful and stop once blended.

Step 5: Add the Blueberries

Before folding in 1 pint of blueberries, toss them with 1 teaspoon of flour—this little trick prevents them from sinking to the bottom of the cake as it bakes. Carefully fold the blueberries into the batter to keep them intact and evenly dispersed.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared pan and pop it in the oven. Bake for about 50 minutes, or until the top is a lovely golden brown and a toothpick inserted in the center comes out clean. You’ll notice a fragrant, fresh aroma filling your kitchen as it bakes—always a good sign!

Step 7: Let It Cool Fully

Remove the cake from the oven and set it on a wire rack to cool completely. This step is crucial because frosting the cake while it’s warm will cause the lemon buttercream to melt and lose its texture.

Step 8: Whip Up the Lemon Buttercream

Place ¾ cup (1 ½ sticks) of softened unsalted butter into the bowl of a food processor and blend until creamy. Add 4 cups of sifted confectioners’ sugar, one cup at a time, processing until smooth after each addition. After the second cup, incorporate fresh lemon juice gradually—usually about 2 to 3 tablespoons—scraping down the sides as you go. Adjust for tanginess or thickness by adding a little more lemon juice or sugar to your liking.

Step 9: Frost and Chill

Spread the luscious lemon buttercream evenly over the cooled cake. For the best texture and flavor, store the frosted cake in the refrigerator until you’re ready to serve. This also helps the frosting set beautifully.

Top Tip

These tips will help you get the most delightful results when baking this Blueberry Zucchini Cake with Lemon Buttercream Recipe. A few thoughtful touches make all the difference!

Use Fresh, Firm Zucchini: I’ve found that using freshly shredded zucchini that’s firm and not watery keeps the cake moist without making it soggy.
Flour Your Blueberries: Tossing the blueberries in flour before folding prevents them from sinking to the bottom, keeping that burst of fruity goodness evenly distributed throughout the cake.
Cool Cake Completely: Always let your cake cool completely before frosting. Applying lemon buttercream to a warm cake made my frosting melt and slip—so patience really pays off!
Lemon Juice Adjustment: Taste the frosting as you add lemon juice. I sometimes add a tiny bit more for that perfect balance of tang and sweetness without overpowering the cake.

How to Serve Blueberry Zucchini Cake with Lemon Buttercream Recipe

The image shows a rectangular metal pan containing a two-layer dessert. The bottom layer is a light brown cake with a slightly rough texture, and the top layer is a thick, creamy white frosting spread evenly with smooth, swirled peaks and waves. One large square piece from the bottom right corner has been removed, revealing the inside of the cake layer beneath the frosting. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your serving, garnish each slice with a few fresh blueberries or a light sprinkle of lemon zest. A small sprig of fresh mint also adds a lovely pop of color and fresh aroma, making the dessert look even more inviting.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream if you want to keep it light. For an added contrast, a cup of brewed Earl Grey or a refreshing citrus-infused iced tea complements the lemon buttercream perfectly.

Make Ahead and Storage

Storing Leftovers

Once frosted, store the Blueberry Zucchini Cake in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days — perfect for enjoying over a few afternoons.

Freezing

You can freeze this cake unfrosted by wrapping it tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then frost with fresh lemon buttercream before serving.

Reheating

If you prefer your cake slightly warmed, remove a slice from the refrigerator and let it come to room temperature first, then gently warm it in the microwave for about 10-15 seconds. Avoid overheating to keep the buttercream stable.

Frequently Asked Questions:

Can I substitute the zucchini with another vegetable?

While shredded zucchini gives this cake its unique moist texture and subtle flavor, finely shredded carrots can be a good alternative. However, other vegetables may change the cake’s texture and taste significantly.

Why do we toss blueberries in flour before adding to the batter?

Tossing blueberries in flour helps prevent them from sinking to the bottom during baking, ensuring they’re evenly distributed throughout the cake, giving every bite a sweet burst.

How can I adjust the lemon buttercream frosting to be less sweet?

You can add a bit more fresh lemon juice to the frosting to brighten and reduce sweetness. Just add gradually and taste as you go to get the perfect tang without thinning the frosting too much.

Is this Blueberry Zucchini Cake with Lemon Buttercream Recipe suitable for vegetarians?

Yes! This cake uses no meat or gelatin and fits perfectly into a vegetarian diet.

Final Thoughts

Making this Blueberry Zucchini Cake with Lemon Buttercream Recipe feels like capturing a bit of summer in every bite. The moist, tender crumb combined with the tangy sweetness of the lemon frosting makes it a crowd-pleaser year-round. Whether you’re baking it for a casual family gathering or a special occasion, I hope this cake brings warmth and joy to your table—happy baking!