If I ever open a bakery (maybe in another lifetime?) leaning cakes will have to be my signature thing. I don’t know why every time I bake a cake it’s slanted, it just seems to happen. I never claimed to be an expert baker, only that it’s a hobby mine. My mom’s birthday is today (happy birthday mom!) and I wanted to try out this blueberry zucchini cake recipe to celebrate the occasion. I topped it with a lemon buttercream and finished it off with some lemon zest and raw blueberries. While the cake has almost a muffin consistency it’s still really delicious. Besides, who doesn’t love a giant muffin?

I adapted the recipe from the one over at with only a few changes being made. Sue baked hers in a 9 x 13 pan, but I wanted a layer cake so I split the batter between two 9 inch cake tins. The frosting is where I really made my own. I found the frosting in the recipe to be way too sweet so a few adjustments had to be made. The frosting recipe below is for the buttercream I made.






  • 3 large eggs
  • 1 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint blueberries
  • 1 cup butter, (2 sticks, 8 ounces) at room temperature
  • 5 cups confectioners’ sugar
  • juice of 1 -2 lemons depending on the size and juiciness of them
  • 1 tsp. vanilla extract
  • a splash of milk

If you make this cake let me know how it turned out!

Thanks for reading!




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