Zucchini-Blueberry Cake with Lemon Buttercream Frosting

zucchini-blueberry cake

If you’re a gardener, or know someone who is, you most likely have a ton of zucchini hanging around like we do. Normally this wouldn’t be a problem. My kids love zucchini bread and have been gobbling it up by the loafs. But I really wanted something more dessert-like… maybe a cake!

garden zucchini

Thankfully, someone posted this deliciousness from I Am Baker. A zucchini-blueberry cake with a lemon buttercream frosting? Yes, please!

zucchini cakes

I used I Am Baker’s recipe. The only thing I did differently was add in 1/2 cup of sour cream. This made the cake less muffin-like and gave it a lighter texture.

Slice of cake

Enjoy, it’s FABULOUS!

Cake ingredients

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1/2 cup sour cream
  • 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 confectioner’s sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans by greasing and flouring 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, using a hand mixer, beat together the eggs, oil, sour cream, 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.

For the Lemon Buttercream frosting

  1. Combine butter, sugar, and salt. Beat till well combined.
  2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  3. Fold in zest. (If you are piping this buttercream, I recommend leaving out the zest.)

2 comments

  1. Leah leahsthoughts.com

    I want to make this now! Looks amazing!!

  2. Leah leahsthoughts.com

    Looks amazing! I need to make this now.

Comments are now closed.

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