Description
This Blueberry Zucchini Cake is a delightful treat with a flavorful mix of fresh blueberries and zucchini, simple to prepare, and perfect for any occasion.
Ingredients
Scale
- 1 cup butter, softened
- 3 1/2 cups powdered sugar
- juice of 1 lemon
- 1 tsp vanilla
- zest of 1 lemon
- 2 cups zucchini, shredded
- 3 eggs
- 1 cup vegetable oil
- 3 tsp vanilla
- 2 1/4 cups sugar
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pint fresh blueberries
Instructions
- Preheat your oven to 350°F. Prepare a 9 x 13 pan by spraying it with non-stick spray.
- Grate enough zucchini to equal 2 cups and set aside.
- In a large mixing bowl, combine eggs, oil, vanilla, and sugar, then fold in the shredded zucchini.
- In another bowl, whisk together flour, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture and mix well. Carefully fold in the blueberries.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then prepare the buttercream by combining softened butter and powdered sugar.
- Add lemon juice and vanilla to the butter mixture, mix until creamy, then stir in the lemon zest.
- Spread the buttercream evenly over the cooled cake.
Notes
Ensure the zucchini is well-drained to avoid excess moisture in the cake.
For added flavor, you can sprinkle some lemon zest over the frosting before serving.
Store leftovers in an airtight container to keep the cake fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 36g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg