Description
Blueberry Zucchini Cake with lemon buttercream frosting is a moist summer dessert filled with fresh blueberries and soft zucchini crumb.
Ingredients
Scale
- 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
- 3/4 cup unsalted butter
- 4 cups confectioners sugar
- Fresh lemon juice
Instructions
- Preheat oven to 350F and prepare baking pan.
- Mix eggs, oil, vanilla, and sugar until smooth.
- Fold in zucchini.
- Combine dry ingredients in a separate bowl.
- Mix dry and wet ingredients together.
- Fold in blueberries.
- Bake for 50 minutes.
- Cool completely.
- Prepare frosting with butter, sugar, and lemon juice.
- Frost cake and serve.
Notes
- Chill before serving for best texture.
- Store in refrigerator.
- Use fresh lemon juice for better flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 462
- Sugar: 61
- Sodium: 177
- Fat: 15
- Saturated Fat: 11
- Unsaturated Fat: 2
- Trans Fat: 1
- Carbohydrates: 81
- Fiber: 2
- Protein: 4
- Cholesterol: 31