Description

This Blueberry Zucchini Cake is a delightful treat that blends sweet blueberries with moist zucchini. It’s easy to prepare and offers a perfect balance of flavors, making it an ideal homemade dessert for any occasion.

Ingredients

Scale

1 cup butter, softened
3 1/2 cups powdered sugar
juice of 1 lemon
1 tsp vanilla
zest of 1 lemon
2 cups zucchini, shredded
3 eggs
1 cup vegetable oil
3 tsp vanilla
2 1/4 cups sugar
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint fresh blueberries

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Instructions

Preheat the oven to 350°F and spray a 9 x 13 pan with non-stick spray.
Grate zucchini until you have 2 cups, then set it aside.
In a large mixing bowl, combine eggs, vegetable oil, vanilla, and sugar. Gently fold in the shredded zucchini.
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Add the dry ingredients to the wet mixture and mix until combined. Carefully fold in the fresh blueberries.
Pour the batter into the prepared baking pan and bake for 50-55 minutes, or until a toothpick comes out clean when inserted in the center.
Once cooled, prepare the buttercream by mixing softened butter and powdered sugar until smooth.
Add lemon juice and vanilla to the butter mixture and stir until creamy, then blend in the lemon zest.
Spread the buttercream evenly over the cooled cake.

Notes

For added flavor, consider using lemon extract in the buttercream.
Make sure to thoroughly mix the batter to avoid clumps.
You can substitute half of the vegetable oil with applesauce for a healthier version.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg