Blueberry Zucchini Cake With Creamy Lemony Frosting
Fruits and Vegetables in a Cake?
I heard of blueberry muffins, blueberry coffee cake, zucchini bread, zucchini cake even, but I never thought of mixing blueberries and zucchini in the same cake until I came across this recipe. With the lemony flavor on top, that put it over the top. Get it?? Haha.
I made a few tweaks/changes in the recipe to suit my tastes and lightened it up just a bit. I didn't change the amount of blueberries or zucchini though. That was the best part, not to mention that blueberries are just about the healthiest of all the berries with anti-toxins. Plus, anything with blueberries running through it, looks so pretty and appetizing.
It's also great for using up any left over zucchini you may have from your garden. Enjoy!
My oldest daughter said it was the best cake she ever tasted, and that's saying a lot for her because she doesn't like cake that much. She took a lot of it home with her.
I asked her to describe it and she said, "It's very buttery and lemony and the blueberries just burst in your mouth."
As you can see with my other hubs, I love blueberries, so for me, there's nothing better then blueberries bursting in your mouth along with the luscious cake and the sweet buttery frosting.
The longer you let the butter sit out and the softer it gets, the softer and creamier the frosting is. If you store the cake in the refrigerator the frosting gets hard. I like it better softer and creamier. It's for you to decide however you like it.
- 3 eggs, large
- 1/2 cup canola oil
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 cups white sugar
- 1/2 cup Truvia brown sugar, (you can use regular brown sugar if you like)
- 2 cups grated zucchini, with all the water squeezed out
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint (2 cups) blueberries, fresh or frozen
Buttercream Frosting Ingredients
- 1 cup (2 sticks) butter, room temperature
- 4 cups confectioner's (10X) sugar
- juice of one lemon
- Set oven at 350 degrees Fahrenheit.
- Lightly grease and flour a 9 x 13 inch baking pan; or spray with a baking spray.
- Beat the eggs, oil, sour cream, vanilla and sugars in a large bowl until well blended. Fold in the zucchini.
- Whisk the flour, salt, baking powder and baking soda to combine. Slowly add it to the wet ingredients, mixing just enough to blend.
- Fold in the blueberries and pour the batter into the prepared pan. Bake for about 45 to 50 minutes, depending on how hot your oven gets, until a toothpick inserted in the middle of the cake comes out clean. Let it cool completely.
- To Make The Frosting: Put the softened butter into a medium size bowl and beat until creamy. Add the powdered sugar, one cup at a time, beating till smoother after each addition. After the second cup of sugar, add the lemon juice. Scrape down the sides of the bowl as necessary using up the rest of the sugar.
- Frost the cooled cake and store in the refrigerator. See notes above about storing it. Hope you enjoy this cake as much as my family did!