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Blueberry Zucchini Cake with Lemon Buttercream Frosting

Baking is one of my most favorite pass times, but it can be kind of stressful when you’re in a hurry. I left what I thought was ample time to make this cake, but turns out it wasn’t. The cake didn’t cool fast enough, so when I put the frosting on it kind of melted. It still tasted delicious, but the presentation was not my best. I have found that frosting cakes always works best after the {cooked and cooled} cake has been placed in the fridge for a little while. Not days, or hours, just enough time to cool it down, not dry it out.

Blueberry Zucchini Cake Recipe
Ingredients

3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
2-1/4 cups white sugar
2 cups finely shredded and dried zucchini
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint fresh blueberries

Instructions

Preheat oven to 350 degrees and prepare two 8-inch round cake pans
Grate a large zucchini {or two small zucchini} and place in a clean dish towel. Squeeze until most of the liquid come sour. You will want to have two total cups of shredded zucchini after it has been drained. Set aside
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 blueberries. Divide batter evenly between prepared cake pans
Bake 35-40 minutes, or until the cake springs back when pressed on lightly
Cool 20 minutes in pans, then turn out onto wire racks to cool completely

Lemon Buttercream
Ingredients

1 cup butter, room temperature
3-1/2 cups confectioners’ sugar
2 lemon, juice and zest of {a little more or less, make it to your taste and desired consistency}
1 tsp vanilla extract
1/8 tsp salt

Instruction

Combine butter, sugar and salt and beat until well combined
Add lemon juice and vanilla and continue to beat for an additional 3 to 5 minutes, or unlit creamy
Fold in zest
If you are pipping the buttercream, leave out the zest!

Recipe adapted from i am baker

Hilary