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Blueberry Zucchini Snack Cake With Lemon Buttercream

Blueberry Zucchini Snack Cake With Lemon Buttercream

A tender blueberry and zucchini snack cake baked in a 9 x 13-inch pan and finished with creamy lemon buttercream. The recipe makes about 12–16 servings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Finely shredded zucchini
  • 1 cup Fresh blueberries
Lemon Buttercream
  • 1/2 cup Unsalted butter, softened
  • 2 cups Powdered sugar
  • 1 lemon Finely grated zest of lemon
  • 1 tablespoon Fresh lemon juice
  • 1–2 tablespoons, as needed Milk or heavy cream
  • 1 small pinch, optional Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line it with parchment if desired.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy. Beat in the eggs one at a time, then mix in the vanilla.
  4. Add the dry ingredients and mix just until nearly combined. Gently fold in the zucchini and blueberries without overmixing.
  5. Spread the fairly thick batter evenly in the prepared pan. Bake for 25–30 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
  6. Cool the cake completely before frosting. Beat the butter for the frosting until smooth, gradually add powdered sugar, then mix in the lemon zest and juice.
  7. Add milk or cream a teaspoon at a time until the buttercream is spreadable. Spread it over the cooled cake and cut into squares.

Notes

Lightly blot or gently squeeze very wet zucchini, but do not dry it completely. Toss the blueberries with a teaspoon or two of the measured flour to help reduce sinking and streaking. Fresh blueberries are preferred, but frozen berries may be used without thawing.