Lemon Blueberry Cake
Ingredients:
For the cake:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups finely grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking powder
1 pint fresh blueberries
For the lemon buttercream:
1 cup softened butter
3 1/2 cups powdered sugar
1 lemon, juice, zest (2 tablespoons) degree). Juice)
1 teaspoon vanilla extract
1-2 tablespoons cream
Lemon Blueberry Cake
Preparation:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk the eggs with the oil, vanilla, and sugar. Fold in the zucchini.
Slowly add flour, salt, baking powder, and baking soda. Gently fold in the blueberries.
Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
For the lemon buttercream, mix the butter until fluffy. Gradually add the powdered sugar, lemon juice, and lemon zest, stirring well after each addition. Add vanilla and enough cream and mix until a spreadable consistency is achieved.
Once the cake has cooled completely, spread it with lemon buttercream. Garnish with additional fresh blueberries and lemon zest, if desired.
Prep time: 20 minutes |Cook time: 40 minutes |Total time: 1 hour
Kcal: 545 kcal per serving |Servings: 12