Description
Blueberry Zucchini Cake with Lemon Buttercream combines moist zucchini cake, fresh blueberries, and bright lemon frosting for a perfect summer dessert.
Ingredients
Scale
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/4 cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint blueberries tossed with 1 teaspoon flour
- 3/4 cup unsalted butter softened
- 4 cups confectioners sugar
- Fresh lemon juice as needed
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan.
- Beat eggs, oil, vanilla, and sugar until combined.
- Fold in shredded zucchini.
- Whisk flour, salt, baking powder, and baking soda.
- Mix dry ingredients into wet ingredients until combined.
- Fold in floured blueberries.
- Pour batter into prepared pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.
- Beat butter until creamy.
- Add confectioners sugar gradually, mixing after each addition.
- Add lemon juice and continue mixing until smooth.
- Adjust consistency as needed.
- Spread frosting over cooled cake.
Notes
- Chill the cake before serving for the best frosting texture.
- Store covered in the refrigerator.
- Frozen blueberries may be used without thawing.
- A gluten-free measure-for-measure flour blend can be substituted.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 43
- Sodium: 180
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 1
- Protein: 4
- Cholesterol: 55