Preheat oven to 350 degrees

Coat blueberries with about 2 tablespoons of flour, set aside.

Cream sugar, eggs, apple sauce, and vegetable oil together in a stand mixer.

Slowly add salt, baking powder, and all purpose flour to the mixing batter.;Add vanilla extract then turn off the mixer and fold in grated zucchini and floured blueberries.

Pour batter into 2, 9 inch pans and bake 35-40 minutes.

For the frosting, zest and juice the lemon, then set aside. In a stand mixer, cream the butter with salt. Slowly add confectioners sugar until frosting starts to form. Add in the lemon zest, juice, and vanilla extract. You may need a little more or a little less confectioners sugar, depending on your sweet tooth.

Frost this cake as a naked cake with thick layers of frosting on the top and in between. Bring the cake together by placing frosting in between the two layers of cake and on top of the top layer of cake. Lightly frost the sides of the cake to give it a naked feel.