Lemon Blueberry Zucchini Cake

This Lemon Blueberry Zucchini Cake is the perfect blend of flavors and not overly sweet, but sweet enough to make you feel like you’re really indulging. The cream cheese frosting really makes it shine.

Hey guys, this is Lauren visiting again from Tastes Better From Scratch. Hopefully you remember me from one of the past posts I’ve shared, like this AMAZING Chocolate Peanut Butter Cake or these simple and addicting Chewy Chocolate Caramel Bars. My sweet tooth is real, but I share lots of easy and fun dinner ideas on my website too.

Is anyone else feeling like we’re SOO close to summer?! The grocery stores near me are already starting have great summer produce, including zucchini and summer squash! I think those two vegetables are my favorites for sneaking into our dinner during the summer. They are so good for you and go well with just about everything. Some of my favorite recipes using Zucchini include Grilled Hawaiian Chicken Teriyaki Bowls, Garden Vegetable Pie , and Lemon Pesto Pasta .

I also love to add zucchini to my baked goods. This Lemon Blueberry Zucchini Cake is the perfect blend of flavors and not overly sweet, but sweet enough to make you feel like you’re really indulging. The cream cheese frosting really makes it shine.

Lemon Blueberry Zucchini Cake

For the cake:
1 cup butter
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs
1 1/2 tsp vanilla
1 cup grated zucchini, moisture squeezed out (about 1 zucchini)
1 lemon, juice and zest
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1 1/2 cups fresh blueberries
1 batch Homemade Cream Cheese Frosting

Directions:
Cream butter until light and fluffy (about 2 minutes). Add granulated and brown sugars and cream together. Add eggs and vanilla and beat well. Mix in grated zucchini, lemon juice and zest.

In a separate bowl stir together flours, baking powder, and salt. Alternately add the dry ingredients and the buttermilk to the creamed mixture, a half cup at a time, until both are incorporated. Gently fold in blueberries.

Pour mixture into two, or three, greased, 9” round baking pans.
For two pans, bake for about 25- 30 minutes or until a toothpick inserted comes out clean. For three pans, bake for about 20-25 minutes or until a toothpick inserted comes out clean. Once cooled, frost the cake with homemade cream cheese frosting.