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Blueberry Zucchini Cake with Lemon Buttercream

Blueberry Zucchini Cake with Lemon Buttercream - featured image
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A delightful and moist cake featuring fresh zucchini and blueberries, topped with a bright and tangy lemon buttercream frosting.

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
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 4 cups confectioners' sugar
  • fresh lemon juice

Instructions

  1. Preheat oven to 350F (175C).
  2. Lightly grease and flour a 9×13 inch baking pan.
  3. Beat the eggs, oil, vanilla, and sugar in a large bowl until well blended.
  4. Fold in the shredded zucchini.
  5. Whisk the all-purpose flour, salt, baking powder, and baking soda in a separate bowl to combine.
  6. Slowly add the dry mixture to the wet mixture, mixing just enough to blend.
  7. Fold in the blueberries.
  8. Pour the batter into the prepared pan.
  9. Bake for about 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  10. Cool the cake completely on a wire rack.
  11. To make the frosting, process the softened butter in a food processor until creamy.
  12. Add the sifted powdered sugar, one cup at a time, processing until smooth after each addition.
  13. After the second cup of sugar, add in the fresh lemon juice.
  14. Scrape down the sides of the food processor as necessary.
  15. Adjust the frosting texture by adding a little more lemon juice for thinner frosting or a little more sugar for thicker frosting.
  16. Frost the cooled cake.
  17. Store the frosted cake in the refrigerator.

Notes

Ensure butter for buttercream is at room temperature for best results.
Do not overmix the cake batter; mix only until just combined.
Tossing blueberries in flour helps prevent them from sinking.
Cool the cake completely before frosting to avoid melted buttercream.

Find it online: https://familiesrecipes.com/blueberry-zucchini-cake-with-lemon-buttercream/