Yesterday my friend Pat came over to visit and was just raving about this fabulous cake. She said it was so delicious and moist, she could have eaten the whole thing. It was a blueberry-zucchini cake with lemon butter cream frosting.
As today would have been my Grandmother Esther’s birthday,tomorrow is my dad’s birthday and the next day is my sister’s, I decided that in their honor I would make this cake, as a layer cake, to see if it was as superior as my friend claimed. Well, her mother did not raise any exaggerator’s. Her assessment was spot on…deliciousness!
It really is unbelievably good. So, I called my mother-in-law, who can get blueberries cheap at the park and swap and has zucchini growing in her garden, to share the news of this outstanding recipe find. I promised her I would get it posted to my blog by tomorrow. So here it is:
Blueberry Zucchini Cake with Lemon Buttercream Frosting
Preheat oven to 350 degrees. Grease and flower two 8-inch round cake pans or grease a 9 X 13 oblong cake pan.
Zucchini enough to measure 2 cups, shedded and drained of liquid
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (you can reserve a few for garnish if so desired)
Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. (Reserve the liquid. When you have finished mixing up all of the cake batter ingredients, if the batter is too thick, add liquid back in, in small amounts until the batter is just a bit thinner than a muffin batter. It is a thick cake batter, but will still pour. )
In a large bowl and using an electric hand mixer, 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 fresh 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.
Lemon Buttercream Frosting
1 cup butter, room temperature
3 1/2 cups confectioners sugar
1 lemon, juice and zest of (about 2 tablespoons)
1 teaspoon vanilla extract
1/8 teaspoon salt
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
Cake recipe adapted from allrecipes.com and frosting recipe from food.com.