Description
This Blueberry Zucchini Cake with Lemon Buttercream is a delightful combination of flavors. The moist zucchini cake studded with juicy blueberries is topped with a tangy lemon buttercream, creating a perfect balance of sweetness and citrusy zing.
Ingredients
Scale
Cake:
- 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 (1 1/2 sticks) unsalted butter at room temperature
- 4 cups confectioners’ sugar
- Fresh lemon juice
Instructions
- Set oven to 350F: Preheat the oven.
- Prepare the pan: Lightly grease and flour a 9×13 baking pan.
- Mix wet ingredients: Beat eggs, oil, vanilla, and sugar until well blended. Fold in zucchini.
- Combine dry ingredients: Whisk flour, salt, baking powder, and baking soda. Slowly add to wet mixture.
- Add blueberries: Fold in blueberries, pour batter into pan, and bake.
- Make frosting: Process butter until creamy. Add sugar and lemon juice, adjusting texture as needed.
- Frost the cake: Frost the cooled cake and refrigerate.
Notes
- You can add lemon zest to the cake batter for extra citrus flavor.
- Make sure to drain excess liquid from the shredded zucchini before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Blueberry Zucchini Cake, Lemon Buttercream, Dessert Recipe
