Description
A moist and flavorful Blueberry Zucchini Cake topped with a tangy Lemon Buttercream frosting, combining fresh summer blueberries and shredded zucchini for a unique twist on a classic dessert.
Ingredients
Scale
Cake
- 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
Lemon Buttercream Frosting
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 4 cups confectioners' sugar
- Fresh lemon juice, to taste (approximately 2-3 tbsp)
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350 degrees Fahrenheit and lightly grease and flour a 9x13-inch baking pan to prevent sticking.
- Mix Wet Ingredients: Beat the eggs, vegetable oil, vanilla extract, and sugar together until the mixture is well blended and smooth. Then carefully fold in the shredded zucchini to incorporate evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until thoroughly combined.
- Mix Batter: Slowly add the dry ingredients to the wet mixture, stirring gently just until everything is blended. Avoid overmixing to keep the cake tender.
- Fold in Blueberries: Toss the blueberries with 1 teaspoon of flour to prevent sinking and fold them gently into the batter to distribute evenly.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for about 50 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean without wet batter.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack before frosting.
- Prepare Lemon Buttercream Frosting: Place the softened butter in a food processor and process until creamy. Add the sifted confectioners' sugar one cup at a time, processing after each addition until smooth. After adding the second cup of sugar, begin incorporating fresh lemon juice gradually, scraping down the bowl as needed. Adjust the consistency by adding more lemon juice for tang or more sugar for thickness.
- Frost the Cake: Spread the lemon buttercream evenly over the cooled cake. For best flavor and texture, store the frosted cake in the refrigerator until serving.
Notes
- This cake beautifully combines summer’s juicy blueberries with nutritious shredded zucchini for moisture and texture.
- To prevent blueberries from sinking, toss them in flour before folding into the batter.
- Ensure the cake is completely cool before frosting to prevent the buttercream from melting.
- You can adjust the lemon juice in the frosting to achieve your preferred balance of sweetness and tartness.
- This cake stores well in the refrigerator for up to 3 days, keeping it fresh and delicious.
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 61 g
- Sodium: 177 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 81 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg
