Food

Blueberry Zucchini Cake with Lemon Buttercream

Happy Fourth of July! I hope you’re having a relaxing and fun weekend! I found this recipe on iambaker.net last […]

Happy Fourth of July! I hope you’re having a relaxing and fun weekend! I found this recipe on iambaker.net last year and waited and waited until this year to make it for the July 4th weekend. I’m a little speechless right now because I think it could be one of the best things I’ve ever made. Because of the lemon in the buttercream, it cuts the sweetness by about half and the lemon is extremely subtle. It’s an incredible combination. And, the zucchini blueberry cake is more like a bread, so it’s much more dense than a regular cake and extremely moist. Total home run. Super easy to make. Thank you, Amanda!

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Blueberry Zucchini Cake with Lemon Buttercream

Ingredients:

For the Cake

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 TBSP vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries

For the Lemon Buttercream

  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 Β°F, Prepare two 8-inch round cake pans.
  2. Grate 1 large or 2 small zucchini and place on a clean dish towel. Squeeze until most of the moisture comes out. You will want to have total 2 cups of shredded zucchini after it has been drained. Set aside.
  3. In a large bowl and using a hand held mixer, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans. (I weighed them to make sure they would be the same size)
  5. Bake 35-40 minutes in preheated oven, or until knife inserted in center comes out clean. Cool 20 minutes in pans(I put mine in the refrigerator to speed up the process), then turn out onto wire racks to cool completely.
  6. To make the buttercream, combine butter sugar and salt and beat until well combined.
  7. Add lemon juice and vanilla and continue to beat.
  8. Fold in the zest! (If you are piping this buttercream, leave out the zest)
  9. EAT!

Recipe courtesy of I Am Baker

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Comments4

  1. Constance

    Happy 4th Carrie, to you and Yours! Your cake looks and sounds umptious!

    xox
    Constance

    • Happy 4th, Constance! The cake is divine – I hope you do! Please let me know if you do!

  2. Lara

    Wow! YUM!