Blueberry Zucchini Cake with Lemon Buttercream Recipe
Blueberry Zucchini Cake with Lemon Buttercream has chopped zucchini and juicy blueberries, which are two of the best things about summer.
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Ingredient
– 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 flourLEMON BUTTERCREAM– 3/4 cup (1 1/2 sticks) unsalted butter at room temperature– 4 cups confectioners’ sugar– fresh lemon juice
Ingredient
Set oven to 350F Lightly grease and flour a 9x13 baking pan.
Step 1
Step 1
Instructions
Beat eggs, oil, vanilla, and sugar until combined. Mix in zucchini. Mix flour, salt, baking powder, and soda. Mix it into the wet mixture slowly to incorporate.
Step 2
Step 2
Pour the batter into the pan after folding in the blueberries. Bake until the top is golden and a toothpick inserted in the centre comes out clean, about 50 minutes. Rack-cool.
Step 3
Step 3
Process softened butter in a food processor until creamy to produce frosting.
Step 4
Step 4
After adding each cup of sifted powdered sugar, pulse until smooth. After the second cup of sugar, add lemon juice.
Step 5
Step 5
Scrape machine sides as needed. Add lemon or sugar to adjust texture. Frost and refrigerate the cake.