Blueberry zucchini cake and lemon buttercream

Blueberry zucchini cake and lemon buttercream

Blueberry zucchini cake and lemon buttercream frosting

Zucchini is springing up in the garden and wonderful organic blueberries from the west coast are in the grocery store.  Blueberry zucchini cake and lemon buttercream frosting is a perfect marriage of moist cake with bright tangy frosting.   I'm always looking for new ways to incorporate zucchini into breads and cakes.  With very little flavor and tons of moisture, zucchini adds the perfect touch to this cake.  Blueberry zucchini cake is light and sweet while the frosting is just the right amount of creaminess and citrus.   For breakfast or tea time, you will enjoy this delicious and easy to make cake. Blueberry zucchini cake and lemon buttercream frosting hits the spot.   Enjoy!
Blueberry zucchini cake and lemon buttercream
Prep time
Cook time
Total time
Blueberry zucchini cake and lemon buttercream frosting is moist, light, and tangy.
Recipe type: Cake
Serves: 10
  • 1 cup vegetable oil, non-GMO preferred
  • 2 tsp real vanilla
  • 3 fresh eggs (4 eggs if they are small)
  • 2 cups white sugar
  • 1½ cups grated organic zucchini, drain of excess liquid
  • 3 cups organic white flour
  • 1 tsp Kosher salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 8 oz fresh organic blueberries, use 4 oz in the cake and 4 oz for decoration
  • 1 organic lemon, use the zest and juice
  • Frosting
  • 8 oz butter at room temperature
  • 3 cups powdered sugar
  • 1 organic lemon, use the zest and juice
  • 1 tsp real vanilla
  1. Preheat the oven to 350 F.
  2. Butter two 8 inch round pans and line with parchment paper.
  3. In a mixer combine oil, vanilla, sugar, and eggs.
  4. When combined add in the grated zucchini.
  5. Add the flour slowly to the mixer one cup at a time.
  6. When all the flour is incorporated add the salt, baking soda, and baking powder.
  7. Add the zest of one lemon and fresh squeezed juice.
  8. Gently fold in 4 oz of organic blueberries.
  9. Divide the batter into the two 8 inch round prepared pans.
  10. Bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to completely cool before frosting.
  12. Frosting
  13. With a hand mixer, beat the butter, real vanilla, lemon zest, and fresh squeezed lemon juice.
  14. Slowly combine the powdered sugar till the taste and texture are to your liking.
  15. If the frosting is too soft, allow the frosting to cool in the refrigerator for 10 minutes.



Blackberry Lemon Scones


Blackberry Lemon SconesScones are a wonderful breakfast treat. You can make them ahead of time for a lovely Christmas brunch.  Served hot from the oven with melted butter and they are fantastic with a large pot of coffee or a hot cup of tea.  This recipe can be used with dried cranberries and orange zest, golden raisins, or fresh berries during the peak of their season.

I like my scones with butter, but you can also sweeten them up with a powdered sugar glaze. Feel free to experiment with different fruit combinations and citrus zest.

Enjoy! and Merry Christmas!

Blackberry Lemon Scones


2 cups flour
1 T baking powder
1/2 tsp salt
2 T sugar
5 T cold unsalted butter cut into chunks
1 cup fresh blackberries or dried fruit
1 cup heavy cream, plus a little extra to brush the scones with before baking
1 tsp fresh grated lemon zest
1 tsp vanilla


Preheat the oven to 400 F
Sift together all the dry ingredients.
With a fork or pastry cutter, cut in the butter until the mixture is like coarse corn meal.
Gently fold in the blackberries and lemon zest into the dry mixture.
Make a well in the center of the dry mixture and add in the heavy cream and vanilla.
Fold all the ingredients together gently. Don’t over work the mixture.
Press the dough out on a lightly floured surface into a 12 X 3 rectangle about 1 1/2 inches thick.
Cut the rectangle into 4 smaller rectangles.
Cut each smaller rectangle in half on the diagonal to create the traditional triangle scone.
Place the scones on a baking sheet lined with parchment paper.
Lightly brush each scone with heavy cream.
Bake for 15 to 20 minutes until golden brown.



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