Lemon Blueberry Zucchini Cake Recipe
Ingredients
If you’re looking for a delicious and unique cake recipe, then this Lemon Blueberry Zucchini Cake is for you! It’s a moist, fluffy cake that’s bursting with fresh lemon and blueberry flavours. The zucchini adds a subtle hint of flavour and the cream cheese frosting is the perfect finishing touch. Here’s what you’ll need to make this delicious cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup grated zucchini
- 1/2 cup fresh blueberries
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- For the cream cheese frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
To make the cake: preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together the oil, granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Add half of the flour mixture and mix until just combined. Add the buttermilk and mix until just combined. Add the remaining flour mixture and mix until just combined. Add the zucchini, blueberries, lemon juice and zest and mix until combined.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
To make the cream cheese frosting: in a large bowl, beat together the butter and cream cheese until creamy. Add the powdered sugar, one cup at a time, and beat until smooth. Add the vanilla extract and mix until combined. Spread the frosting over the cooled cake layers and decorate as desired.
Nutrition
One slice of this Lemon Blueberry Zucchini Cake contains approximately 675 calories, 38 grams of fat, 81 grams of carbohydrates, and 5 grams of protein. This cake is a great way to incorporate vegetables into your baking and the cream cheese frosting adds a delicious, creamy flavour. This cake is perfect for any occasion and is sure to be a hit with family and friends! Enjoy!
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