Blueberry Zucchini Cake

Wednesday, September 02, 2015

A Crown of Blueberry Cake atop my antique butler's tray!

I love, love food and I love to cook.  I believe that great food feeds more than our bodies, it feeds our souls.

I am constantly looking for great recipes to share with friends.  Once in awhile you know..the ONE!  That one recipe that you could die for,  that you could jump off the diet train for...that you dream of...  I could marry this cake - if I wasn't - ahem..already hitched.

This cake is pure Wow!  It is a "Naked" cake, simple, rustic.  Easy, impressive and soooo dang delicious.  This particular version is from  It has been all over Facebook and Pinterest. But, after I made it - I had to share it here too.

P.S. - the frosting is amazing too!  Enjoy!

Eat. Love. Live Well,


Blueberry Zucchini Cake with Lemon Butter Cream Frosting


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoon 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
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries ( you can reserve a few for garnish if so desired)  I actually bought extra just for the top.

Lemon Buttercream Frosting

  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juiced and zest of (about 2 Tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees F.  Prepare two 8-inch round cake pans.
  2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel.  Squeeze until most of the liquid comes out.  You will want to have 2 total cups of shredded zucchini after it has been drained  (drain it well or you will have a mess).  Set aside.
  3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar.  Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder, and baking soda.  Gently fold in the blueberries. Divide the batter evenly between prepared cake pans.
  5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean.  Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream Frosting

     6.  Combine the butter, sugar, and salt and beat till well combined.
     7.  Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy.
     8.  Fold in zest.  If you are piping this buttercream, I recommend leaving out the zest. well.

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