Lemon Blueberry Zucchini Cake
Try this Lemon Blueberry Zucchini Cake recipe, or contribute your own.
Try this Lemon Blueberry Zucchini Cake recipe, or contribute your own.
- 1/4 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3 c (375g) all-purpose flour
- 3 eggs (lightly beaten room temperature)
- 1 c (224g) vegetable oil
- 3 tsp. vanilla extract
- 2 1/4 c (450g) white sugar
- 2 c finely shredded and lightly drained zucchini
- 1 pt fresh blueberries (you can reserve a few for garn
- lemon buttercream
- 1 c (226g) butter room temperature
- 3 1/2 c confectioners sugar
- 1 lemon (juice and zest of (about 2 tablespoons))
- Carbohydrate 98.3729614356876 g
- Cholesterol 15.6598958325049 mg
- Fat 5.94313958323392 g
- Fiber 0.002484375 g
- Protein 0.400479270147796 g
- Saturated Fat 3.71976104156974 g
- Serving Size 1 1 Serving (117g)
- Sodium 52.7518749790818 mg
- Sugar 98.3704770606876 g
- Trans Fat 0.406185999989025 g
- Calories 442 calories
Step-by-step
- Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
- Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Life the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
- In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
- Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
- Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
- Combine butter, sugar and salt and beat till well combined.
- Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
- Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).
Cooling layers for twenty minutes directly inside their pans prevents structural collapse before they are inverted onto wire racks. Managing moisture in high-hydration batters requires precise equipment handling. Grating zucchini creates significant liquid, demanding a sturdy cloth towel to wring out excess water without pulverizing the vegetable pulp. Two total cups of drained shreds integrate properly into the batter only when moisture levels are controlled. A hand mixer efficiently incorporates the oil, eggs, and sugar base before dry ingredients enter the bowl. Overmixing the flour develops gluten, which toughens the crumb structure. Fold the dry components and fresh blueberries gently using a flexible spatula to distribute fruit evenly without bursting the skins. Baking requires two eight-inch round pans preheated to 350 degrees Fahrenheit. A knife inserted into the center should emerge clean after thirty-five to forty minutes of heat exposure. Buttercream preparation depends on thoroughly whipping the butter, confectioners' sugar, and salt before introducing the lemon juice and vanilla. Beating this mixture for three to five minutes creates a smooth, spreadable texture capable of holding fine lemon zest particles. Scaling this formulation downward for smaller households requires reducing pan sizes proportionally while monitoring oven times closely to prevent dry edges. Double batches demand larger mixing vessels to maintain proper aeration during the initial egg and sugar whipping phase.
