Delicious Blueberry Zucchini Cake With Lemon Buttercream Frosting

May 13, 2023 Post a Comment

Lemon Blueberry Cake with Cream Cheese Icing I Knead to Eat from ikneadtoeat.com

It's time to break out the baking supplies and whip up a delicious treat! This Blueberry Zucchini Cake with Lemon Buttercream Frosting is the perfect combination of sweet and tart. It will be sure to please the whole family. The moist and fluffy cake is filled with juicy blueberries and grated zucchini, while the creamy lemon buttercream frosting adds a delicious citrusy flavor. This easy-to-make cake is the perfect dessert for any occasion.

Ingredients

For the cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 eggs
1 cup granulated sugar
1 cup vegetable oil
1/2 cup plain Greek yogurt
2 teaspoons vanilla extract
1 1/2 cups grated zucchini
2 cups fresh blueberries

For the Lemon Buttercream Frosting:

2 sticks (1 cup) butter, softened
4 cups confectioners’ sugar, sifted
3 tablespoons freshly squeezed lemon juice
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Making the Cake

Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter or non-stick cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, whisk together the eggs, sugar, oil, yogurt, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix.

Fold in the zucchini and blueberries until evenly distributed. Divide the batter between the two cake pans and spread evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

Making the Frosting

In a large bowl, use an electric mixer to beat the butter until light and fluffy. With the mixer on low speed, add the confectioners’ sugar, one cup at a time, until combined. Increase the speed to medium and beat until light and fluffy.

Add the lemon juice, heavy cream, vanilla extract, and salt. Beat on medium-high speed until the frosting is light and fluffy, about 3 minutes.

Assembling the Cake

Once the cakes have cooled, use a serrated knife to level the tops of the cakes. Place one of the cakes on a cake stand or plate, and spread a generous amount of frosting over the top. Place the second cake on top, and spread the remaining frosting over the top and sides of the cake.

Decorate the cake with fresh blueberries, lemon slices, and/or edible flowers, if desired. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

One slice of this Blueberry Zucchini Cake with Lemon Buttercream Frosting contains approximately:

370 calories
20 grams of fat
46 grams of carbohydrates
3 grams of protein
2 grams of fiber
174 milligrams of sodium
24 milligrams of cholesterol

This Blueberry Zucchini Cake with Lemon Buttercream Frosting is a delicious and flavorful dessert that is sure to satisfy your sweet tooth. The combination of juicy blueberries and tart lemon in the creamy frosting is simply irresistible. Not to mention, it's a great way to sneak some veggies into your diet! So, if you're looking for a tasty and easy-to-make treat, this cake is the perfect choice.