Gorgeous lemon blueberry zucchini cake bursting with juicy blueberries and topped with a luscious lemon buttercream frosting. This easy, gluten free blueberry zucchini cake is made with a mix of oat and almond flour and naturally sweetened with honey. A delicious snacking cake perfect for using summer produce!
I do not recommend a substitution for almond flour, as that’s the only ‘fat’ in this recipe and helps to keep the cake moist and retain its texture.
If you’re looking for an oat flour sub, I think regular flour or GF 1:1 flour would work well, but haven’t tested it myself.
Cake can be made a day ahead of time. After a day, the cake should be transferred and stored in the fridge.