BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY ZUCCHINI SNACK CAKE
Steps:
- Preheat oven to 350. Spray a 9x9 inch baking dish with non-stick cooking spray.
- In a large bowl, whisk together sugars and yogurt until combined. Add in milk, egg, and vanilla extract and whisk until well-combined.
- Add in flour, cinnamon, baking soda, and salt. Stir together until just combined. Stir in shredded zucchini and blueberries. Spread batter into prepared baking dish.
- Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
- Beat together cream cheese and butter until combined. Slowly beat in confectioner's sugar and salt until creamy.
- Spread cream cheese frosting over cooled cake. Top with additional blueberries, if desired. Serve.
BANANA BLUEBERRY ZUCCHINI CAKE
My son loves banana bread and blueberry muffins but will not eat zucchini bread. I came up with this as a way to try to sneak some veggies into him along with dessert.
Provided by JenniferK2
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Combine eggs and sugar.
- Mix in banana, zucchini and blueberries. Add butter and vanilla.
- Combine flour, salt, baking powder, baking soda and cinnamon; stir into mixture. Fold in nuts.
- Pour into two well-greased loaf pans and bake for 1 hour or until pick inserted in center comes out clean.
- Cool for 10 minutes and then remove loaves from pans.
- Combine powdered sugar and milk for glaze. Drizzle glaze over the top of the loaves.
- Cool completely before slicing or it will be crumbly.
Nutrition Facts : Calories 426.5, Fat 17.3, SaturatedFat 8.3, Cholesterol 70.7, Sodium 503.7, Carbohydrate 64.4, Fiber 2.1, Sugar 42.5, Protein 5.6
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
BLUEBERRY ZUCCHINI CAKE W/ LEMON BUTTERCREAM RECIPE - (4.7/5)
Provided by á-48099
Number Of Ingredients 17
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
A moist, delicious, guilt-free sweet treat.
Provided by Me
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 12
Number Of Ingredients 16
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 ZUCCHINI SQUARES
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It's a tasty combo. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.
Nutrition Facts : Calories 270 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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