Blueberry Zucchini Cake with Lemon Buttercream
User Reviews
3.6
Blueberry Zucchini Cake with Lemon Buttercream
Description
Blueberry Zucchini Cake with Lemon Buttercream features a batter enriched with eggs, vegetable oil, and vanilla, incorporating grated zucchini for moisture and texture, along with blueberries tossed in flour to maintain even distribution during baking. The dry ingredients include all-purpose flour with leavening agents baking powder and soda to provide lift, alongside salt to enhance flavor. The cake is baked in a generously sized pan until a toothpick comes out clean, with a lightly golden top indicating doneness.
The lemon buttercream frosting, made from softened unsalted butter, confectioners' sugar, and fresh lemon juice, adds a rich, sweet, and tangy finish that complements the mild sweetness and moistness of the zucchini and berries. The frosting is processed until smooth and creamy, adjusting consistency with additional lemon juice or sugar as needed.
This cake is best enjoyed chilled to preserve the texture and firmness of the butter-rich frosting. The fresh blueberries provide juicy bursts, while the zucchini adds subtle moisture without overwhelming sweetness, making it a tender, moderately sweet dessert or snack cake option.
Ingredients
- 3 large egg
- 1 cup vegetable oil
- 1 Tbsp vanilla extract
- 2 1/4 cups sugar
- 2 cups zucchini shredded
- 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 unsalted butter 1 1/2 sticks, at room temperature
- 4 cups confectioners' sugar
- lemon juice fresh
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
- This cake can be made gluten-free by substituting with a 1:1 gluten-free flour blend like King Arthur's Measure for Measure Gluten Free Flour.
- Chilling the cake enhances the texture and stability of the lemon buttercream frosting, especially in warm weather.
- The frosting is rich in butter, so refrigeration helps maintain a pleasant consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.6
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