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Blueberry Zucchini Cake With Creamy Lemony Frosting

Updated on August 30, 2016

Fruits and Vegetables in a Cake?

I heard of blueberry muffins, blueberry coffee cake, zucchini bread, zucchini cake even, but I never thought of mixing blueberries and zucchini in the same cake until I came across this recipe. With the lemony flavor on top, that put it over the top. Get it?? Haha.

I made a few tweaks/changes in the recipe to suit my tastes and lightened it up just a bit. I didn't change the amount of blueberries or zucchini though. That was the best part, not to mention that blueberries are just about the healthiest of all the berries with anti-toxins. Plus, anything with blueberries running through it, looks so pretty and appetizing.

It's also great for using up any left over zucchini you may have from your garden. Enjoy!

My oldest daughter said it was the best cake she ever tasted, and that's saying a lot for her because she doesn't like cake that much. She took a lot of it home with her.

I asked her to describe it and she said, "It's very buttery and lemony and the blueberries just burst in your mouth."

As you can see with my other hubs, I love blueberries, so for me, there's nothing better then blueberries bursting in your mouth along with the luscious cake and the sweet buttery frosting.

The longer you let the butter sit out and the softer it gets, the softer and creamier the frosting is. If you store the cake in the refrigerator the frosting gets hard. I like it better softer and creamier. It's for you to decide however you like it.

Ready to eat!
Ready to eat! | Source
Cake Completed.
Cake Completed. | Source
2 cups of grated zucchini
2 cups of grated zucchini | Source
Zucchini mixed in with the wet ingredients
Zucchini mixed in with the wet ingredients | Source
Mixing in the dry ingredients
Mixing in the dry ingredients | Source
1 pint (2 cups) of fresh blueberries
1 pint (2 cups) of fresh blueberries | Source
Folding in the blueberries
Folding in the blueberries | Source
Ready to be baked
Ready to be baked | Source
Baked and ready for frosting
Baked and ready for frosting | Source
Fresh lemon
Fresh lemon | Source
Beating in the confectioners sugar
Beating in the confectioners sugar | Source
Squeezing in the lemon juice
Squeezing in the lemon juice | Source
Frosting ready to use
Frosting ready to use | Source

Please Vote

5 stars from 1 rating of Blueberry Zucchini Cake with Creamy Lemony Frosing
Prep time: 40 min
Cook time: 45 min
Ready in: 1 hour 25 min
Yields: Serves 10 to 12 people

Cake Ingredients

  • 3 eggs, large
  • 1/2 cup canola oil
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 cups white sugar
  • 1/2 cup Truvia brown sugar, (you can use regular brown sugar if you like)
  • 2 cups grated zucchini, with all the water squeezed out
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint (2 cups) blueberries, fresh or frozen

Buttercream Frosting Ingredients

  • 1 cup (2 sticks) butter, room temperature
  • 4 cups confectioner's (10X) sugar
  • juice of one lemon

Directions

  1. Set oven at 350 degrees Fahrenheit.
  2. Lightly grease and flour a 9 x 13 inch baking pan; or spray with a baking spray.
  3. Beat the eggs, oil, sour cream, vanilla and sugars in a large bowl until well blended. Fold in the zucchini.
  4. Whisk the flour, salt, baking powder and baking soda to combine. Slowly add it to the wet ingredients, mixing just enough to blend.
  5. Fold in the blueberries and pour the batter into the prepared pan. Bake for about 45 to 50 minutes, depending on how hot your oven gets, until a toothpick inserted in the middle of the cake comes out clean. Let it cool completely.
  6. To Make The Frosting: Put the softened butter into a medium size bowl and beat until creamy. Add the powdered sugar, one cup at a time, beating till smoother after each addition. After the second cup of sugar, add the lemon juice. Scrape down the sides of the bowl as necessary using up the rest of the sugar.
  7. Frost the cooled cake and store in the refrigerator. See notes above about storing it. Hope you enjoy this cake as much as my family did!

Comments

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    • Rachel L Alba profile image
      Author

      Rachel L Alba 6 months ago from Every Day Cooking and Baking

      Hi Oliversmum, So nice to see you again viewing my hubs. I'm glad you like this recipe. My daughter who is fussy about cakes just loved this one. I think you will enjoy it too. I appreciate your great comments.

      Blessings to you.

    • oliversmum profile image

      oliversmum 6 months ago from australia

      Rachel L Alba . Hi. This Recipe looks pretty special. We love Blueberries and Zucchini, but never thought of putting them together. Thank you for the step by step instructions, they are a big help. :) :)

    • Rachel L Alba profile image
      Author

      Rachel L Alba 10 months ago from Every Day Cooking and Baking

      Hi Pat, Thanks again. I always enjoy seeing you here and your comments. All is appreciated.

      Blessings to you and yours.

    • pstraubie48 profile image

      Patricia Scott 10 months ago from sunny Florida

      O yes....I can smell this one being prepared...it HAS to be divine.

      Cannot wait to give it a try.

      Angels are on the way to you this evening. ps

    • Rachel L Alba profile image
      Author

      Rachel L Alba 10 months ago from Every Day Cooking and Baking

      Thank you Audrey, So nice to see you here. Thanks for the visit and great comment. I appreciate it.

      Blessings to you.

    • AudreyHowitt profile image

      Audrey Howitt 10 months ago from California

      Foe some reason I lost my last comment--this sounds wonderful Rachel--just what I need for the end of season zukes!

    • Rachel L Alba profile image
      Author

      Rachel L Alba 11 months ago from Every Day Cooking and Baking

      Thanks Barb, I'm so happy you like this cake. You're one of the best cooks I know and if you like it, it has to be good.

      Blessings to you.

    • profile image

      Barb DeNoble 11 months ago

      I made the cake today and it is delicious !! I know it will be a "special cake" in our house for those really special occasions ! I agree with Rachel's daughter....it's the best cake I've tasted to date ! The lemony icing just adds that touch of tartness and sweetness that blends so beautifully in your mouth ! Blueberries are my favorite too....and so is zucchini !

    • Rachel L Alba profile image
      Author

      Rachel L Alba 11 months ago from Every Day Cooking and Baking

      Hi Jackie, Wow, your recipe sounds good too. A low carb treat too. Did you put everything on a slice of zucchini?

      Blessings to you.

    • Jackie Lynnley profile image

      Jackie Lynnley 11 months ago from The Beautiful South

      Mm yum yum that looks so good. You can do so much with zucchini, I made a pizza bite snack with it this eve I found at FB, just tomato sauce, mozz, pepperoni toasted brown a few minutes and so good.

      It is so neutral and I know the lemon blueberry would be great.

      Shared.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 11 months ago from Every Day Cooking and Baking

      Hi Susan, So nice to see you again. Thanks for visiting and commenting.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 11 months ago from Every Day Cooking and Baking

      Hi peachpurple, Thanks for the nice comments and for the visit. The only other vegetable I think you can put into a cake is grated carrots and maybe crushed pineapple? Does that sound good to you?

      Blessings to you.

    • Just Ask Susan profile image

      Susan Zutautas 11 months ago from Ontario, Canada

      Sounds Delicious!

    • peachpurple profile image

      peachy 11 months ago from Home Sweet Home

      i love te step by step photos, very easy to understand the recipe, here it is difficult to buy zuchini and bluebaerries, maybe I will replace them with another ingredients. What would you suggest?