BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM FROSTING
This flavorful zucchini cake is studded with juicy bluebrries and topped with decadent lemon buttercream. Its a cake everyone will be dreaming about!
Provided by Jenni - The Gingered Whisk
Categories Cake Recipes
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat oven to 350F.
- Spray two round 8" cake pans with cooking spray and set aside.
- Grate 1 large zucchini (or two medium ones) and place into a clean dish towel. Squeeze until most of the liquid comes out. You should have about 2 cups of shredded zucchini.
- In a large bowl, whisk together the eggs, oil, applesauce, vanilla and sugar.
- Using a rubber spatula carefully fold in the zucchini.
- In a second medium bowl, whisk together the flour, salt, baking powder and baking soda.
- Gently fold the dry ingredients into the wet.
- Gently fold in the blueberries.
- Divide the batter evenly between the two pans.
- Bake for 35-40 minutes, or until a knife inserted in the center of the cake comes out clean.
- Cool for 20 minutes in the pans and then invert onto wire racks to cool completely.
- In a medium bowl and using an electric mixer, beat together the butter, sugar an salt until pale and creamy.
- Add the lemon juice, zest, and the vanilla and beat for 3-5 minutes.
- Place a small spoonful of the frosting on the center of a cake plate.
- Place one cake onto the center of the cake plate, on top of the frosting dollop (this will help keep the cake from sliding off).
- Spread half of the frosting on the cake (don;t worry about making it pretty, just spread it evenly).
- Place the other cake on top.
- Spread the remaining frosting on top, making sure to evenly spread it across.
- Sprinkle a handful of blueberries on top.
Nutrition Facts : Calories 648 calories, Carbohydrate 100 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 408 milligrams sodium, Sugar 74 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
LEMON BLUEBERRY ZUCCHINI CAKE
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
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).
BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING
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
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 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
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