Best Blueberry Zucchini Snack Cakelemon Butter Cream Recipes

Lemon Blueberry Zucchini Cake image

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).

Blueberry Zucchini Snack Cake&Lemon Butter Cream image

Provided by Eileen Hineline

Categories Cakes

Time 1h

Number Of Ingredients 14

3 large eggs
1 cup vegetable oil
1 tbsp vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint blueberries (tossed in 1 tsp flour)
LEMON BUTTERCREAM
1 cup butter, (2 sticks, 8 ounces) at room temperature
4 cups confectioners' sugar
juice of one lemon

Steps:

1. Set oven to 350F Lightly grease and flour a 9x13 baking pan.
2. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
3. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
4. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
5. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
6. Frost the cooled cake and store in the refrigerator.

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.