Blueberry Zucchini Lemon Cake

Name: Blueberry Zucchini Lemon Cake
Ingredients: Cake; 3 eggs; 1 cup oil; 2 1/4 cups sugar; 1 tablespoon vanilla extract; 1 lemon, juice and zest; 2 cups shredded and drained zucchini; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 2 cups blueberries (tossed with 1 tablespoon flour); Frosting & Topping (optional); 8 ounces cream cheese, softened; 1/2 cup butter, room temperature; 3 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; for candied zucchini (optional):; 1 1/4 cups sugar; 1 medium zucchini