Blueberry Zucchini Cake with a Lemon Buttercream Frosting
Description
No one will ever guess that they are getting their veggies in this wonderfully delicious cake! It is a beautiful cake full of zucchini and blueberries then topped with a lemon buttercream frosting and garnished with more blueberries.
Ingredients
3 eggs, lightly beaten
1 c. vegetable oil
3 1/2 t. vanilla extract
2 1/4 c. sugar
2 c. finely shredded and dried zucchini (about 1 large or 2 small)
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 pint fresh blueberries, washed and drained, plus extra for garnish
Lemon Buttercream:
1 c. butter, at room temperature
3 1/2 c. powdered sugar
juice and zest of 2 lemons
1 1/2 t. vanilla extract
1/8 t. salt
Directions
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Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
Grate zucchini, place in a clean dish towel, squeeze until most liquid is removed. You need 2 cups of shredded zucchini after it has been drained. Set aside.
Beat the eggs, oil, vanilla, and sugar together. Fold into the zucchini.
Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries.
Divide the batter evenly between the prepared cake pans.
Bake 35 to 40 minutes, or until the cake springs back when pressed on lightly. Cool 20 minutes in the pans, then turn out onto wire racks to cool completely before frosting.
Lemon Buttercream:
Combine butter, sugar and salt; beat until well-combined. Add lemon juice and vanilla; continue to beat for 3- 5 minutes, or until creamy. Fold in zest, but if you are piping the buttercream, leave out the zest.
Garnish with blueberries.