Blueberry Zucchini Snack Cakelemon Butter Cream Recipes

BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350F.
• Spray two round 8" cake pans with cooking spray and set aside.
• Grate 1 large zucchini (or two medium ones) and place into a clean dish towel. Squeeze until most of the liquid comes out. You should have about 2 cups of shredded zucchini.
• In a large bowl, whisk together the eggs, oil, applesauce, vanilla and sugar.
• Using a rubber spatula carefully fold in the zucchini.
• In a second medium bowl, whisk together the flour, salt, baking powder and baking soda.
• Gently fold the dry ingredients into the wet.
• Gently fold in the blueberries.
• Divide the batter evenly between the two pans.
• Bake for 35-40 minutes, or until a knife inserted in the center of the cake comes out clean.
• Cool for 20 minutes in the pans and then invert onto wire racks to cool completely.
• In a medium bowl and using an electric mixer, beat together the butter, sugar an salt until pale and creamy.
• Add the lemon juice, zest, and the vanilla and beat for 3-5 minutes.
• Place a small spoonful of the frosting on the center of a cake plate.
• Place one cake onto the center of the cake plate, on top of the frosting dollop (this will help keep the cake from sliding off).
• Spread half of the frosting on the cake (don;t worry about making it pretty, just spread it evenly).
• Place the other cake on top.
• Spread the remaining frosting on top, making sure to evenly spread it across.
• Sprinkle a handful of blueberries on top.

BLUEBERRY ZUCCHINI SQUARES

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

BLUEBERRY SNACK CAKE

Steps:

• Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.

BLUEBERRY ZUCCHINI SNACK CAKE&LEMON BUTTER CREAM

Steps:

• 1. Set oven to 350F Lightly grease and flour a 9x13 baking pan.
• 2. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
• 3. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
• 4. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
• 5. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
• 6. Frost the cooled cake and store in the refrigerator.

LEMON BLUEBERRY ZUCCHINI CAKE

Steps:

• Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
• Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Life the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You will want 2 total cups of shredded zucchini after it has been drained. Set aside.
• In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
• Slowly stir in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
• Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
• Combine butter, sugar and salt and beat until well combined.
• Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
• Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).