why make this recipe
Blueberry Zucchini Cake with Lemon Buttercream is a delightful treat that combines the sweetness of blueberries with the moistness of zucchini. This cake is perfect for breakfast, a snack, or dessert. It’s a great way to sneak some veggies into your diet without losing any flavor. The refreshing lemon buttercream adds a zesty finish that complements the cake beautifully. If you love a cake that is both tasty and a little different, this one is for you!
how to make Blueberry Zucchini Cake with Lemon Buttercream
Ingredients:
- 1 1/2 cups grated zucchini
- 1 cup blueberries (fresh or frozen)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Lemon Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a large bowl, mix the grated zucchini, eggs, vegetable oil, vanilla extract, lemon zest, and sugars until well combined.
- In another bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- For the buttercream, beat the softened butter until creamy. Then gradually add the powdered sugar, lemon juice, and lemon zest, mixing until light and fluffy.
- Once the cake is cool, spread the lemon buttercream on top. Slice and serve!
how to serve Blueberry Zucchini Cake with Lemon Buttercream
Serve this cake as a delightful dessert or a sweet treat during your afternoon coffee break. It’s also great for a brunch gathering or a picnic. You can slice the cake into squares and enjoy it by itself or with a scoop of vanilla ice cream for an extra special touch.
how to store Blueberry Zucchini Cake with Lemon Buttercream
Store any leftover cake in an airtight container at room temperature for 2-3 days. If you want to keep it fresh for longer, you can refrigerate it. Just ensure it’s covered well to prevent it from drying out. You can also freeze the cake without the frosting for up to three months. When ready to eat, let it thaw and frost it afterward.
tips to make Blueberry Zucchini Cake with Lemon Buttercream
- Make sure to squeeze out excess moisture from the grated zucchini to keep the cake from becoming soggy.
- Use fresh blueberries for the best flavor, but frozen ones work just fine too. Just remember to add them directly from the freezer to avoid dyeing the batter.
- If you want a richer flavor in your cake, consider adding a pinch of nutmeg along with the cinnamon.
variation
You can substitute the blueberries with other fruits like raspberries or chopped nuts for a different twist. Adding chocolate chips can also make this cake sweeter and more indulgent. For a healthier version, consider using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it to remove excess moisture before adding it to the batter.
2. Is it necessary to use lemon zest in the buttercream?
No, it’s not strictly necessary, but it does enhance the lemon flavor. If you want a milder taste, you can skip it.
3. Can I make this as cupcakes instead of a cake?
Absolutely! You can pour the batter into a muffin tin and reduce the baking time to about 20-25 minutes. Keep an eye on them and do a toothpick test to check for doneness.
