Blueberry Zuchhini Cake with Lemon Buttercream

Not my recipe, not my idea. It's just one of those recipes floating around facebook. Since I try to keep all the recipes I like here in this space so I can find them, I'm posting this here.  Recipe is from here.

By the way, if there's a recipe that is posted here and you can't find it in the "Recipe" tab, it's because I stink at updating that tab.  To find one the recipes listed on this blog, go to " " and type in my blog name and what you are looking for (ex " born imaginative cookie cake").  It will pop right up.

The one thing I did change in this recipe here is I didn't put two sticks of butter for the frosting. That's a LOT of butter. One stick, confectionary's sugar, lemon juice, lemon zest and vanilla and it worked fine. I listed the original recipe below, so you can choose.

Blueberry Zucchini Cake with Lemon Buttercream

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)

  • Lemon Buttercream
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

    1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
    2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.

    3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
    4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
    5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
    6. Lemon Buttercream
    7. Combine butter, sugar and salt and beat till well combined.
    8. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
    9. Fold in zest*.
    10. *If you are piping this buttercream, I recommend leaving out the zest. 

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