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Close-up of a slice of blueberry cake with creamy white frosting being lifted from the cake pan.

Blueberry Zucchini Cake with Lemon Frosting

Course: Dessert
Cuisine: American
Keyword: blueberry zucchini cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16
Calories: 528kcal
Author: Laureen King
Looking for a great recipe that uses fresh zucchini? Blueberry Zucchini Cake with Lemon Frosting is a tasty dessert that is bursting with flavor!
Print Recipe

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups zucchini shredded, excess liquid squeezed out
  • 1 3/4 cups sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 3 teaspoons pure vanilla extract
  • 2 cups fresh blueberries

Lemon Cream Cheese Frosting

  • 1 8 oz cream cheese room temperature
  • 3/4 cup butter room temperature
  • 4 1/2 cups confectioners sugar powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons fresh lemon juice

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease a 9x13 baking pan with butter and lightly flour.
  • Wash and shred the zucchini. Strain out any excess moisture.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Using a standing mixer, beat the sugar, eggs, vegetable oil and vanilla until smooth.
  • Add the shredded zucchini, mix until combined.
  • On low speed, add the flour mixture and blend until fully combined. Do not over-mix!
  • Using a spatula, gently fold the blueberries into the cake batter.
  • Spread the batter into the prepared cake pan. Bake at 350º F for 40-50 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs).
  • Remove from the oven and allow the cake to cool completely before topping with the frosting.

Lemon Cream Cheese Frosting Instructions

  • Using a standing mixer, beat the cream cheese and butter until fluffy, 2-3 minutes.
  • Stir in the vanilla and lemon juice.
  • Gradually add the confectioners sugar. Beat on high speed until light and fluffy.
  • Spread frosting evenly over the zucchini cake.

Nutrition

Calories: 528kcal | Carbohydrates: 77g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 192mg | Potassium: 139mg | Fiber: 1g | Sugar: 57g | Vitamin A: 359IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg