Blueberry Zucchini Cake W Lemon Buttercream Recipe 475

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BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING



Blueberry Lemon Cake with Buttercream Frosting image

If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!

Provided by KDReese23

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups white sugar
¾ cup salted butter, softened
½ cup freshly squeezed lemon juice
4 eggs
1 cup buttermilk
2 ½ cups fresh blueberries
1 cup salted butter, softened
1 (16 ounce) package confectioners' sugar
2 tablespoons milk
½ teaspoon pure vanilla extract

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
  • Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  • Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.
  • Fill the prepared cake pans evenly with batter.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
  • While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
  • Spread frosting over each of the cooled cake layers and stack; then frost the sides.

Nutrition Facts : Calories 679 calories, Carbohydrate 100.9 g, Cholesterol 134.2 mg, Fat 29.2 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 17.7 g, Sodium 407.6 mg, Sugar 74.5 g

BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM



BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM image

Categories     Cake     Berry     Fruit     Vegetable     Dessert     Lemon

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 finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (you can reserve a few for garnish if so desired)
Lemon Buttercream:
1 cup butter, room temperature
3 1/2 cups confectioners' sugar
1 lemon, juice and zest of (about 2 tablespoons)
1 teaspoon vanilla extract
1/8 teaspoon salt

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Steps:

  • Preheat oven to 350 degrees F. 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 comes out. You will want to have 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 add 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. Make the Lemon Buttercream by combining butter, sugar and salt and beating till 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, recommend leaving out the zest.) Assemble cake by frosting in between two layers and also frosting generously on top (leave sides unfrosted). Garnish top with a pile of blueberries in center, along with some lemon zest curls.

BLUEBERRY ZUCCHINI SNACK CAKE



Blueberry Zucchini Snack Cake image

Number Of Ingredients 10

3 Eggs
1 cup Vegetable oil
1 tablespoon Vanilla
2 1/4 cups Sugar
2 cups Shredded zucchini
3 cups Flour
1 teaspoon Salt
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1 pint Blueberries, tossed in 1 tsp. flour

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Steps:

  • Set oven to 350 degrees.
  • Line 9 x 13 inch pan with parchment, or grea and flour pan.
  • Beat the eggs, oil, sugar, and vanilla until blended. Fold in the zucchini.
  • Whisk together the flour, salt, baking powder, and baking soda.
  • Fold flour mixture into egg mixture just until combined.
  • Fold in the blueberries.
  • Pour into prepared pan and bake for 50 minutes or until toothpick tests done.
  • Frost with lemon buttercream if desired.

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

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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.

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