I am pretty sure that the entire country gets zucchini crazy this time of year. Either your garden is overflowing with it, or you are like me and go crazy buying way too many at the market. Either way, everyone is all about putting zucchini in everything right about now! This has got to be one of my favorite produce of the summer. I seriously love zucchini! And putting it in everything. As a simple side dish, in meatballs, my grandmother's zucchini bread, brownies - I mean, you can shove extra zucchini in pretty much anything! But my absolute new favorite way is in this cake!
This cake is exceptional - the cake itself is dense and incredibly moist. The bits of shredded zucchini and the pop of the fresh and juicy blueberries are phenomenal. And when you pair it with the super creamy lemon buttercream frosting... Yeah... There is no will power strong enough to resist the force of this cake!
I feel this cake needs to come with a warning label. Please make sure you invite plenty of friends and family over to eat this cake with you. Or you will eat the entire thing by yourself. Don't be me. Its nice to share (although you won't want to).
Blueberry Zucchini Cake with Lemon Buttercream
Prep Time: 1 hour minutes
Cook Time: 40 minutes
Keywords: dessert blueberry lemon zucchini cake summer
Ingredients (12 servings)
- 3 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups finely shredded zucchini, excess water squeezed out
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries (plus more for decoration)
- 1 cup butter, room temperature
- 3 1/2 cups confectioners' sugar
- 1 lemon, juice and zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
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.Frosting
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.Assembly
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.
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This recipe is ever so slightly adapted from I am Baker.