Daybreak Delights: Blueberry Lemon Zucchini Cake with Lemon Buttercream

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Dawn Bitz shows us how to make Blueberry Lemon Zucchini Cake with Lemon Buttercream.

Blueberry Lemon Zucchini Cake with Lemon Buttercream


3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups finely shredded and drained zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon lemon zest

1/4 teaspoon baking soda

1 pint fresh blueberries


Lemon Buttercream

1 cup butter, room temperature

3 1/2 cups confectioners' sugar

1 lemon, juice and zest of (about 2 tablespoons)

1 teaspoon vanilla extract

1/8 teaspoon salt





Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.  Finely grate a large zucchini  Squeeze until most of the liquid using a clean towel. Grated zucchini should total about 2 cups.


In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.  In a separate bowl sift flour, salt, baking powder, and baking soda. Slowly add wet ingredients to dry.  Gently fold in the blueberries. Divide batter evenly between prepared cake pans.


Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


Lemon Buttercream

Combine butter, sugar and salt and beat till well combined.  Add lemon juice and vanilla and beat until creamy. Fold in zest and ice cake