Blueberry Zucchini Snack Cakelemon Butter Cream Recipes

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BLUEBERRY ZUCCHINI CAKE W/ LEMON BUTTERCREAM RECIPE - (4.7/5)



Blueberry Zucchini Cake w/ Lemon Buttercream Recipe - (4.7/5) image

Provided by á-48099

Number Of Ingredients 17

CAKE:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups zucchini, finely shredded and drained
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries
FROSTING:
1 cup butter, room temperature
3 1/2 cups confectioners' sugar
1 lemon, juice and zest, about 2 tablespoons
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F. Prepare desired pan(s); 2 round or sheet cake. Grate a large zucchini (or two small zucchini). Drain and squeeze until most of the liquid comes out, about 2 cups Set aside. In a large bowl beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans or sheet pan. Bake 35-40 minutes (round) or 25 minutes (sheet pan) in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool completely and frost. FROSTING: Combine butter, sugar and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy. Fold in zest.

BLUEBERRY ZUCCHINI SNACK CAKE&LEMON BUTTER CREAM



Blueberry Zucchini Snack Cake&Lemon Butter Cream image

I came across this delicious cake recipe on Face Book and wanted to share it with you. It has ingredients I love, Blueberries and Zucchini and who knew they would be perfect together! The recipe and picture can be found on the web site - the view from great island. Enjoy!!

Provided by Eileen Hineline

Categories     Cakes

Time 1h

Number Of Ingredients 14

3 large eggs
1 cup vegetable oil
1 tbsp vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint blueberries (tossed in 1 tsp flour)
LEMON BUTTERCREAM
1 cup butter, (2 sticks, 8 ounces) at room temperature
4 cups confectioners' sugar
juice of one lemon

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.

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