Blueberry Zucchini Snack Cake with Lemon Buttercream

Why You’ll Love This Recipe

This cake offers a unique twist on traditional desserts by incorporating zucchini, which adds moisture without compromising flavor. The burst of juicy blueberries in every bite, complemented by the tangy lemon buttercream, creates a harmonious balance of tastes. It's an easy-to-make treat that's perfect for any occasion, from casual gatherings to special celebrations.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 3 large eggs

• 1 cup vegetable oil

• 1 tablespoon vanilla extract

• 2¼ cups granulated sugar

• 2 cups shredded zucchini

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• 1 pint blueberries, tossed in 1 teaspoon flour

For the Lemon Buttercream:

• ¾ cup unsalted butter, at room temperature

• 4 cups confectioners’ sugar

• Juice of one lemon

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan.

2. In a large mixing bowl, beat together the eggs, vegetable oil, vanilla extract, and granulated sugar until well combined.

3. Fold in the shredded zucchini until evenly distributed.

4. In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.

5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

6. Gently fold in the floured blueberries.

7. Pour the batter into the prepared pan and spread it out evenly.

8. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool completely on a wire rack.

10. For the lemon buttercream, beat the softened butter until creamy.

11. Gradually add the confectioners’ sugar, one cup at a time, beating until smooth after each addition.

12. Add the lemon juice and continue to beat until the frosting is light and fluffy.

13. Once the cake has cooled, spread the lemon buttercream evenly over the top.

Servings and Timing

• Servings: 16

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 10 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Dairy-Free: Use dairy-free butter and a plant-based milk alternative in the frosting.

• Add-ins: Incorporate chopped nuts like walnuts or pecans for added texture.

• Spices: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

• Freezing: Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

• Reheating: Allow frozen slices to thaw at room temperature or warm them in the microwave for 15-20 seconds before serving.

FAQs

How can I prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries in a small amount of flour before adding them to the batter helps prevent sinking.

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

Is it necessary to peel the zucchini before shredding?

No, the skin is tender and adds color and nutrients to the cake.

Can I make this cake ahead of time?

Absolutely! The cake can be baked and stored in the refrigerator for up to 5 days before serving.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.

Can I use a different type of pan?

Yes, you can use an 8-inch round cake pan, but adjust the baking time accordingly.

How do I make the frosting smoother?

Ensure the butter is at room temperature and sift the powdered sugar before adding it to the butter.

Can I omit the lemon juice in the frosting?

The lemon juice adds a tangy flavor that complements the cake; omitting it will result in a sweeter, less balanced frosting.

Can I add other fruits to the cake?

Yes, raspberries or blackberries can be used in place of blueberries for a different flavor profile.

Is this cake suitable for vegetarians?

Yes, all ingredients are plant-based, making it suitable for vegetarians.

Conclusion

The Blueberry Zucchini Snack Cake with Lemon Buttercream is a delightful dessert that combines the freshness of summer fruits with the moistness of zucchini. Its versatility allows for various adaptations to suit dietary preferences, making it a must-try for any baking enthusiast. Whether for a casual snack or a special occasion, this cake is sure to impress with its flavor and texture.