Description
Indulge in the vibrant flavors of Blueberry Zucchini Cake with Lemon Buttercream. This moist, tender cake features fresh zucchini and sweet blueberries, perfectly complemented by a zesty lemon frosting. Ideal for any occasion, this delightful dessert will impress your guests and create lasting memories.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup fresh or frozen blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup freshly squeezed lemon juice
- 2 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round baking pans.
- Grate the zucchinis and drain excess moisture using a clean towel.
- In a bowl, whisk together flour, baking powder, and sugar.
- In another bowl, beat eggs, vegetable oil, lemon juice, and vanilla until well combined. Fold in grated zucchini and blueberries.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool before frosting with lemon buttercream made by beating softened butter with powdered sugar and lemon zest.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg