Lemon Blueberry Zucchini Cake
1 hr 55 min + cooling8
A tender, moist layer cake studded with blueberries and topped with bright lemon buttercream.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepPrepare two 8-inch round cake pans with butter and flour or non-stick spray | |||||||
| prepGrate zucchini and squeeze in a clean towel to drain, to make 2 cups / 480 ml | |||||||
| 480 ml finely shredded and lightly drained zucchini | Beat eggs, oil, vanilla & sugar | Fold in zucchini | Stir in flour, salt, baking powder & soda | Gently fold in blueberries | Divide between pans, bake 350°F / 175°C, 35–40 min | Cool 20 min in pans, turn out to cool completely | Layer cakes with frosting to assemble |
| 3 large eggs, lightly beaten, room temperature | |||||||
| 240 ml vegetable oil | |||||||
| 3 teaspoons vanilla extract | |||||||
| 450 g granulated sugar | |||||||
| 375 g all-purpose flour | |||||||
| 1 teaspoon kosher salt | |||||||
| 1 teaspoon baking powder | |||||||
| ¼ teaspoon baking soda | |||||||
| 1 pint / 300 g fresh blueberries | |||||||
| 226 g butter, room temperature | Beat butter, sugar & salt until combined | Beat in lemon juice & vanilla, 3–5 min until creamy | Fold in lemon zest | ||||
| 420 g confectioners' sugar | |||||||
| juice of one lemon | |||||||
| zest of one lemon | |||||||
| 1 teaspoon vanilla extract | |||||||
| ⅛ teaspoon kosher salt | |||||||
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