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Lemon Blueberry Zucchini Cake with Lemon Buttercream Recipe

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4.3 from 13 reviews

A moist and flavorful Lemon Blueberry Zucchini Cake featuring freshly shredded zucchini and juicy blueberries, topped with a tangy lemon buttercream frosting. This delightful cake combines the freshness of lemon zest and juice with sweet blueberries, making it a perfect dessert for any occasion.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Cake

  • 2 cups finely shredded and lightly drained zucchini
  • 3 large eggs, lightly beaten, room temperature
  • 1 cup (224g) vegetable oil
  • 3 teaspoons vanilla extract
  • 2¼ cups (450g) granulated sugar
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pint fresh blueberries

Lemon Buttercream Frosting

  • 1 cup (226g) butter, room temperature
  • 3½ cups confectioners' sugar
  • juice of one lemon
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt

Instructions

  1. Prepare Pans: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and dust with flour or use non-stick baking spray to prevent sticking.
  2. Drain Zucchini: Grate large zucchini(s) to obtain 2 cups of shredded zucchini. Place zucchini in a clean dish towel and gently squeeze to remove excess moisture without drying it completely. Set aside.
  3. Mix Wet Ingredients: In a large bowl, using a hand mixer, beat together eggs, vegetable oil, vanilla extract, and granulated sugar until well combined. Fold in the shredded zucchini.
  4. Add Dry Ingredients: Gradually stir in the all-purpose flour, kosher salt, baking powder, and baking soda until the batter is smooth. Then gently fold in the fresh blueberries to avoid breaking them.
  5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a knife inserted in the center comes out clean. Allow cakes to cool in pans for 20 minutes, then transfer to wire racks to cool completely.
  6. Make Lemon Buttercream: In a mixing bowl, beat together room temperature butter, confectioners' sugar, and salt until creamy and well combined.
  7. Add Lemon and Vanilla: Add the juice of one lemon and vanilla extract, then continue to beat for an additional 3 to 5 minutes until the frosting is light and fluffy.
  8. Finish Frosting: Fold in lemon zest gently. If piping the buttercream, it is recommended to leave out the zest for a smoother texture.
  9. Assemble Cake: Once cakes are completely cooled, frost with the lemon buttercream, layering as desired and garnish with reserved blueberries if desired.

Notes

  • It’s important not to dry the zucchini completely; some moisture helps keep the cake moist.
  • If you want a smoother frosting for piping, omit the lemon zest in the buttercream.
  • Fresh blueberries work best, but frozen can be used if thawed and drained.
  • Ensure all ingredients, especially eggs and butter, are at room temperature for optimal mixing.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/lemon-blueberry-zucchini-cake-with-lemon-buttercream-recipe/