Description
Delightful Blueberry Zucchini Cake with a zesty Lemon Buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 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
- lemon buttercream
- 3/4 cup unsalted butter at room temperature
- 4 cups confectioners’ sugar
- fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, beat together the eggs, vegetable oil, and vanilla extract until well combined.
- Gradually stir in the sugar, then mix in the shredded zucchini.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is cooling, prepare the lemon buttercream by beating the unsalted butter until creamy, then adding the confectioners’ sugar and fresh lemon juice until smooth.
- Once the cake has cooled, frost it with the lemon buttercream.
Notes
Make sure to squeeze the lemon juice to your taste for the buttercream. This cake freezes well if you want to make it in advance.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 46 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 58 mg
Keywords: Blueberry Zucchini Cake, Lemon Buttercream, dessert, baking, zucchini recipe