Description
This Blueberry Zucchini Cake combines the sweetness of fresh blueberries with the moistness of zucchini. It’s an easy, flavorful dessert that everyone will love.
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 the oven to 350 degrees and prepare a 9 x 13 pan with non-stick spray.
- Grate zucchini to measure 2 cups and set aside.
- In a large bowl, combine eggs, vegetable oil, vanilla, and sugar. Gently fold in the shredded zucchini.
- In another bowl, whisk together flour, salt, baking powder, and baking soda.
- Combine the dry ingredients with the wet ingredients and mix until well incorporated. Fold in blueberries.
- Spread the batter evenly in the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
- Allow the cake to cool and prepare the buttercream by mixing softened butter with powdered sugar.
- Incorporate lemon juice and vanilla until creamy, then mix in the lemon zest and spread over the cooled cake.
Notes
For a richer flavor, use fresh lemon juice and zest in the frosting.
Ensure the zucchini is well drained to prevent a watery cake.
Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg