Blueberry Zucchini Cake with Lemon Buttercream
Try this blueberry zucchini cake with lemon buttercream recipe.
Try this blueberry zucchini cake with lemon buttercream recipe.
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 eggs, lightly beaten
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 cups all-purpose flour
- 2 1/4 cups white sugar
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1 cup butter room temperature
- 2 cups finely shredded and drained zucchini
- 1 pint fresh blueberries (you can reserve a few for garni
- 3 1/2 cups confectioners' sugar
- 1 lemon, juice and zest of (about 2 tablespoons)
- Carbohydrate 1367.78441368009 g
- Cholesterol 613.329167072612 mg
- Fat 398.802317036073 g
- Fiber 10.1448751917151 g
- Protein 42.2208342100701 g
- Saturated Fat 158.982723447528 g
- Serving Size 1 1 recipe (2007g)
- Sodium 6492.03500702221 mg
- Sugar 1357.63953848837 g
- Trans Fat 19.3283430148406 g
- Calories 9109 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Prepare two 8-inch round cake pans.
- Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. 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 minutes or until creamy.
- Fold in zest.
My Blueberry Zucchini Cake Adventure: A Taste of Summer
As a busy working mom, finding time to bake is a luxury, but when I do, it's always worth it. This blueberry zucchini cake wasn't just another recipe; it was a journey. I stumbled upon it while browsing through a collection of family recipes, and something about the combination of moist zucchini, sweet blueberries, and tangy lemon buttercream whispered to my soul. The thought of a comforting, homemade cake to share with my family after a long week at the office filled me with anticipation. I always look for recipes that are both delicious and relatively quick to prepare, making this one a perfect fit for my schedule.
The initial stages were straightforward enough. Grate the zucchini – a task easily accomplished during my lunch break – and then the magic began in the kitchen. I loved the process of whisking together the eggs, oil, sugar, and vanilla, watching the mixture transform from separate ingredients into a harmonious whole. The scent of vanilla filled my kitchen, a comforting aroma that promised the sweet reward to come. Adding the zucchini and blueberries was a delicate touch; I wanted to incorporate them gently, preserving their texture and brightness. After pouring the batter into my prepared pans, the most agonizing part followed – the wait for the oven’s magic to work.
The aroma that wafted from the oven was heavenly. It was a symphony of sweet blueberries and warm spices, a preview of the deliciousness to come. Once cooled, the cakes emerged beautifully; light and fluffy with pockets of juicy blueberries nestled throughout. The buttercream frosting was a welcome addition, adding a bright, zesty contrast to the cake's sweetness. The lemon zest added a nice touch to the frosting; however, I found that it was a bit more intense than I expected, so next time I plan to reduce the amount. I decided to keep the frosting simple, focusing on the fresh lemon flavor instead of adding more complex elements. Overall, the entire process was incredibly satisfying. It was a wonderful experience from the moment I began grating the zucchini to the final bite of cake.
The final product was a resounding success. My family devoured the cake, and even my notoriously picky son asked for seconds. It was the perfect ending to a busy week, a delicious reminder that even amidst the chaos of daily life, there's always time for a little bit of sweetness. This recipe is a keeper, a testament to the simple joys of baking and sharing with loved ones. This cake is perfect for any occasion, whether it's a casual weeknight dessert or a special celebration. I highly recommend you try it yourself and experience the magic of baking this delightful creation.
Tips for Success: Don't be tempted to skip the step of squeezing the excess moisture from the zucchini; it's key to preventing a soggy cake. Using fresh blueberries adds a delightful burst of flavor and texture. And most importantly, savor every bite. Baking is a labor of love, and this cake is a testament to that love. Enjoy!
