Description
This Blueberry Zucchini Cake features a moist texture and rich flavors, combining fresh blueberries and zucchini for a delightful treat. It’s easy to prepare and perfect for dessert lovers looking for a homemade adventure.
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 F and spray a 9 x 13 pan with non-stick spray.
- Grate zucchini until you have 2 cups and set aside.
- In a large bowl, combine eggs, oil, 3 tsp vanilla, and sugar, then fold in the shredded zucchini.
- In another bowl, whisk together flour, salt, baking powder, and baking soda.
- Pour the dry ingredients into the wet mixture and mix until combined, then gently fold in the blueberries.
- Spread the batter evenly in the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
- Once cooled, prepare the buttercream by mixing softened butter and powdered sugar, then adding lemon juice and vanilla.
- Finally, stir in lemon zest and spread the buttercream over the cooled cake.
Notes
For a more pronounced lemon flavor, increase lemon zest to your taste.
Make sure to use fresh blueberries for the best results.
This cake is perfect for gatherings or as a light dessert any time.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 31g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg