Blueberry Zucchini Snack Cake With Lemon Buttercream Recipes

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LEMON BLUEBERRY ZUCCHINI CAKE



Lemon Blueberry Zucchini Cake image

This Lemon Blueberry Cake with loads of gorgeous Zucchini is going to be your new favorite dessert!!

Provided by Amanda Rettke

Categories     Dessert

Time 55m

Number Of Ingredients 16

2 cups finely shredded and lightly drained zucchini
3 large eggs, (lightly beaten, room temperature)
1 cup (224g) vegetable oil
3 teaspoons vanilla extract
2¼ cups (450g) granulated sugar
3 cups (375g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 pint fresh blueberries, (you can reserve a few for garnish if so desired)
1 cup (226g) butter, room temperature
3½ cups confectioners' sugar
juice of one lemon
zest of one lemon
1 teaspoon vanilla extract
⅛ teaspoon kosher salt

Steps:

  • Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
  • Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Life the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You will want 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 stir 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.
  • Combine butter, sugar and salt and beat until 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, I recommend leaving out the zest).

LEMON BLUEBERRY SNACKING CAKE



Lemon Blueberry Snacking Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 21

1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries
8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
  • For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
  • Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
  • Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
  • With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
  • Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
  • Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
  • Slice and serve immediately or cover and leave at room temperature until ready to serve.
  • Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

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.

FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE



Fat-Free Lemon Blueberry Zucchini Cake image

A moist, delicious, guilt-free sweet treat.

Provided by Me

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 12

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 (8 ounce) container fat-free blueberry yogurt
1 cup brown sugar
1 cup white sugar
¾ cup fat-free egg substitute
1 lemon, zested
1 teaspoon lecithin granules
2 cups shredded zucchini, squeezed dry
2 cups fresh blueberries
⅓ cup white sugar
1 lemon, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
  • Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
  • Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
  • Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 76.3 g, Cholesterol 0.3 mg, Fat 1.4 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 258.9 mg, Sugar 45 g

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

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

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