Description
Indulge in a delightful Blueberry Zucchini Cake topped with creamy lemon buttercream. This moist, flavorful cake blends the sweetness of blueberries with the subtle earthiness of zucchini, making it a perfect dessert 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 9×13 inch baking pan.
- In a large bowl, beat together the eggs, vegetable oil, and vanilla extract until well combined.
- Gradually add in the sugar, continuing to mix until the mixture is smooth.
- Fold in the shredded zucchini.
- In another bowl, sift together the all purpose flour, salt, baking powder, and baking soda.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries coated in flour to prevent sinking.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the lemon buttercream by beating the room temperature butter until creamy, then gradually add in the confectioners’ sugar and fresh lemon juice to taste until smooth and fluffy.
- Frost the cooled cake with the lemon buttercream before serving.
Notes
Ensure that the zucchini is well-drained to prevent excess moisture in the cake. Feel free to adjust the amount of lemon juice in the frosting based on your preference for tartness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 510 kcal
- Sugar: 47 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Blueberry Zucchini Cake, Lemon Buttercream, dessert, baking, American cuisine