Blueberry Zucchini Cake with Lemon Buttercream

Blueberry Zucchini Cake with Lemon Buttercream combines the best of summer with juicy blueberries and shredded zucchini.

You might have seen I am Baker’s cake around, it’s a stunner. Amanda’s blueberry zucchini cake is a gorgeous 2 layers, fit for a celebration, but in my true style, I turned it into a casual blueberry zucchini sheet cake. No less scrumptious, just a little more user friendly. Eat it with your hands, in your lap, off a paper napkin, whateves, but definitely try it, it’s absolutely delish.

• 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, tossed in 1 tsp flour

• 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
• 4 cups confectioners’ sugar
• fresh lemon juice