Blueberry Zucchini Snack Cake Recipe
If you have been around here much, you know that we love to live by the seasons when it comes to food. This recipe for blueberry zucchini snack cake is no different. Though you can make this cake at any time of the year, we tend to only make it when the zucchini is fresh out of the garden and we have a big basket of blueberries from the local u-pick.
About seven years ago we started going to a blueberry u-pick farm near our home in Eastern Washington. They specialized in blueberries unlike other farms we visited that had a little bit of everything. And boy, you could tell that they did because their blueberries were and still are the best I have ever had. Every year I would tell everyone I knew about Piper Farms and their amazing blueberries. We picked gallons and ate them for weeks and then froze the rest.
If you live near a blueberry u-pick farm, I would suggest giving them a visit this summer. Along with all the delicious blueberries we got every summer, I also got this amazing recipe from the farmers the first summer we picked. We have made this blueberry zucchini snack cake multiple times each season since then to eat ourselves and share with all our friends and family. It is one of those recipes I love to make in the summer to eat seasonally while everything is at its peak, but it really can be made any time of the year.
Frosting or No Frosting for this Cake?
The lemon buttercream frosting on this cake is so good. It elevates it with the tang of the lemon and the richness of the buttercream.
I can tell you that we have eaten it many many times and both ways. If I want to just make a quick recipe and have something for the kids to snack on, I will usually leave the frosting off. It makes it easier. But if we are taking the cake somewhere to share we people, we always use the frosting. It is so good and makes it just that much more special.
And if you want to have the cake frosted and just eat it at home, maybe for breakfast, it wouldn’t be something we haven’t done.
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Tips for Making Blueberry Zucchini Snack Cake
- Use fresh or frozen blueberries
- The type of pan I like to use best is my USA pan. It is metal and I think this cake bakes best with that. You can also use a glass pyrex, but watch it closer when baking. I have also used disposable aluminum pans when going to a potluck.
- When storing this cake, we don’t like to use plastic cling wrap if we do not frost it. It will tend to get soggy with plastic cover and no frosting. I like to keep it crisp on top so I throw a tea towel on top. With frosting, I will put plastic wrap over the top and put it in the fridge.
Ingredients
Blueberry Zucchini Snack Cake
- 3 large eggs
- 1 cup oil (I use avacado)
- 1 tablespoon vanilla
- 2 1/4 cups sugar
- 2 cups shredded zucchini
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint blueberries tossed in a bit of flour
Lemon Buttercream Frosting
- 1 and 1/2 sticks of butter, room temperature
- 4 cups powdered sugar
- fresh lemon juice
Step by Step Instructions for Blueberry Zucchini Snack Cake
To Make the Cake
- Turn the oven on to 350 degrees F
- Grease and lightly flour a 9×13 baking pan (I like using a metal pan best)
- Use a stand mixer or mix by hand in a large bowl.
- Add the eggs, oil, vanilla, and sugar to a bowl and blend together.
- Fold in the shredded zucchini
- In another bowl, whisk together the flour, salt, baking powder, and baking soda. Add it slowly to the wet mixture and mix until just combined.
- Mix in the blueberries to the cake mixture until just combined. Pour into the pan.
- Bake the cake for about 50 minutes. You want it to be golden brown and slightly firm on top. Test the inside with a toothpick to make sure it comes out without wet batter.
- Take the cake out and cool it on a wire rack. Cool completely before frosting.
Frosting
- To make the frosting, put the butter into a stand mixer of a food processor and process until fluffy and creamy. Add the powdered sugar, a bit at a time and process until smooth. After you add about half the sugar, add a tablespoon or two of lemon juice, adding more after the rest of the sugar is added if necessary. Adjust as needed to get the right texture to spread on the cake.
- Frost the cake and store in the fridge.
- If not using the frosting, store on the counter with a tea towel on top.
Blueberry Zucchini Snack Cake
This blueberry zucchini snack cake is a wonderful summer cake. We love using fresh juicy blueberries and zucchini from the garden. Add on the lemon buttercream for an extra decadent treat.
Ingredients
- 3 large eggs
- 1 cup oil (I use avocado)
- 1 tablespoon vanilla
- 2 1/4 cups cane sugar
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1 pint blueberries, tossed in flour
- Frosting Ingredients
- 1 1/2 sticks (3/4 cup) butter at room temperature
- 4 cups powdered sugar
- Fresh lemon juice (a couple tablespoons or so for the right consistency)
Instructions
- Turn on oven to 350F
- Use a 9x13 baking dish - lightly grease and flour
- Using a stand mixer or by hand, beat the eggs, oil, vanilla, and sugar until completely combined. Then fold in the zucchini.
- In another small bowl, whisk the flour, salt, baking powder, and baking soda. Add the dry mix to the wet mix a little bit at a time. Mix with a spatula and do not over-mix.
- Fold the blueberries in the the spatula and pour the batter into the pan.
- Bake for about 50 minutes, golden brown. Touch the top to see if it is firm and crisp. Test with a toothpick for doneness.
- Remove from the oven and cool on a rack.
- After the cake is completely cool, make the frosting.
- Using a stand mixer or food processor, add the softened butter and whip until creamy. On a slow speed, add the powdered sugar, one cup at a time until smooth. Add in a bit of lemon juice after half of the powdered sugar. Add more as needed for a good spreading consistency. Check for flavor.
- Frost the cake and store in the fridge.
Notes
If you skip the frosting, store the cake on the counter covered with a tea towel for the best result.
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