Best 3 Blueberry Zucchini Cake W Lemon Buttercream Recipes

BLUEBERRY ZUCCHINI CAKE WITH LEMON BUTTERCREAM FROSTING

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.

BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING

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.

BLUEBERRY ZUCCHINI CAKE W/ LEMON BUTTERCREAM RECIPE - (4.7/5)

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.