Why Make This Recipe
Blueberry Zucchini Cake with Lemon Buttercream is a delightful dessert that combines the fresh flavors of blueberries and zucchini, topped with a tangy lemon buttercream. This cake is not only moist and flavorful but also a great way to sneak in some veggies. It’s perfect for gatherings, dessert buffets, or simply to enjoy with a cup of tea. Whether you’re a baking pro or just starting out, this recipe is easy to follow and sure to impress!
How to Make Blueberry Zucchini Cake with Lemon Buttercream
Ingredients:
- 2 cups grated zucchini
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 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 baking pan.
- In a large bowl, mix the sugar, eggs, and vegetable oil until well combined.
- Stir in the grated zucchini and vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, make the lemon buttercream by beating the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest while mixing until smooth.
- Once the cake is completely cooled, frost with the lemon buttercream.
How to Serve Blueberry Zucchini Cake with Lemon Buttercream
You can serve this delightful cake at room temperature or chilled. Cut it into squares and place them on dessert plates. For an extra touch, garnish with lemon slices or fresh blueberries. This cake pairs wonderfully with coffee or tea and is perfect for afternoon snacking or special occasions.
How to Store Blueberry Zucchini Cake with Lemon Buttercream
To keep your Blueberry Zucchini Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. For best results, allow it to come to room temperature before serving.
Tips to Make Blueberry Zucchini Cake with Lemon Buttercream
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This helps the cake maintain the right texture.
- Use fresh blueberries for the best flavor, but if not available, frozen blueberries work just fine.
- Don’t overmix the batter; fold in the blueberries gently to avoid smashing them.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
Variation
You can add nuts, such as walnuts or pecans, to the batter for added crunch and flavor. If you like a spicier cake, consider adding cinnamon or nutmeg to the dry ingredients.
FAQs
Can I make this cake without eggs?
Yes, you can substitute the eggs with applesauce or a flaxseed mixture (1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg).
Can I freeze this cake?
Absolutely! You can freeze the unfrosted cake for up to three months. Just wrap it well in plastic wrap and then aluminum foil. Thaw it in the refrigerator before serving.
What’s the best way to grate zucchini?
Use a box grater or a food processor. Make sure to remove excess water by squeezing the grated zucchini in a clean kitchen towel. This ensures a better texture in your cake.