Blueberry Zucchini Cake with Lemon Buttercream
User Reviews
3.6
3,915 reviews
Good
Blueberry Zucchini Cake with Lemon Buttercream
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Blueberry Zucchini Cake with Lemon Buttercream combines the best of summer with juicy blueberries and shredded zucchini.
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Ingredients
- 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
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 4 cups confectioners' sugar
- fresh lemon juice
Instructions
- Set oven to 350F
- Lightly grease and flour a 9x13 baking pan.
- Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
- Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
- Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
- To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
- Frost the cooled cake and store in the refrigerator.
Notes
- Recipe slightly adapted from I am Baker
- Reader Lillia reports in the comments below that this cake can easily be made gluten free using King Arthur's Measure for Measure Gluten Free Flour.
- I felt that this blueberry zucchini snack cake was at its best chilled, so I kept ours in the refrigerator. The frosting is butter-rich, so especially in warm weather this makes sense, and the texture of the chilled frosting is out of this world.
- For all your chocoholics out there, you really need to check out my Cold Chocolate Snacking Cake ~ it's meant to be eaten straight from the fridge, and I guarantee you won't be able to control yourself around it
Nutrition Information
Show Details
Calories
462kcal
(23%)
Carbohydrates
81g
(27%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
177mg
(7%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
61g
(122%)
Vitamin A
92IU
(2%)
Vitamin C
6mg
(7%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 81g | 27% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 177mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 61g | 122% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
3,915 reviews
Good
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