This blueberry zucchini lemon cake is a bomb. It easy serves 16 people but in my case, it served 2. Yes, I ate most of it. I usually stay away from sweets because I don’t know my limit. I eat until I get sick, like an animal. What is wrong with me? Yet I made this monster of a cake! You see, I had tons of huge zucchinis in my garden and they don’t freeze quite well. I also had tons of frozen organic blueberries. Moreover, this cake has a good serving of fruit AND vegetable so it’s healthy, right?
Two cups shredded zucchini is all it’s needed for this cake. Like I said, I had tons of it and thought of making zucchini ravioli or roll-ups, but wasn’t in the mood for all that work. Sometimes I’m lazy by nature. Besides, I was already dealing with this cake. I cut extra zucchini in strips and used it in place of noodles to make old fashion lasagna. That too was a bomb! Now back to the cake.
Blueberry Zucchini Lemon Cake
We love zucchini and can eat it all the time. In my previous post, I shared a yummy vegetable bake with zucchini. Grilled or roasted is our favorite way to make it. I often serve this creamy zucchini soup or hide it in Alfredo sauce. Then there’s zucchini bread. We got bored with the bread. I found two cake recipes that I liked and combined them, adjusting a little, to create this blueberry zucchini lemon cake. The cake batter recipe is from The View From Great Island and the cream cheese frosting from Cooking With Carlee. I love the naked look, like in my chocolate lemon naked cake.
How do you prepare your zucchini dishes?
1 cup oil (I used grapeseed oil)
2 ¼ cups sugar
1 tablespoon vanilla extract
1 lemon, zest and juice
2 cups shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 cups blueberries (tossed with 1 tablespoon flour)
2 8-inch round cake pans
8 oz. cream cheese, softened
½ cup butter, room temperature
3 ½ cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract
1 tablespoon lemon juice
Candied zucchini (optional)
1 ¼ cup sugar
1 medium zucchini (about 8 oz.)
Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans.
With an electric mixer, beat the eggs, oil, sugar, vanilla, lemon zest, and juice until blended. Fold in the zucchini.
In a small bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet mixture in batches, mixing to blend. Gently fold in the blueberries. Divide the batter evenly between the cake pans.
Bake 40-45 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in pans for 10 minutes then invert onto a wire rack to cool completely. Using a serrated knife cut off the cake dome. You want an even surface or your frosting is going to run right off the cake.
Beat together the cream cheese and butter until smooth. Add powdered sugar, salt, vanilla, and lemon juice. Mix on low until sugar is well incorporated, then turn the mixer to high. Beat for 2-3 minutes then add more lemon juice if you’d like softer frosting.
Slice zucchini lengthwise into thin strips using a mandoline slicer.
In a small saucepan bring water and sugar to a boil, stirring until sugar dissolves. Add zucchini strips. Reduce heat to medium and simmer, until zucchini is translucent, 15 to 20 minutes. (Placing a round piece of parchment paper on top of zucchini will keep them submerged).
Let zucchini cool in syrup. Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 30-60 minutes.
Layer the cakes and frosting then garnish with blueberries, candied zucchini, and lemon if desired.
Recipe featured on City of Creative Dreams, Divas Run for Bling, House Full of Handmade, Every Day Made Fresh , Butcher’s Niche, I Say Nomato, Eclectic Red Barn, Being a Wordsmith, Epic Mommy Adventures, Does Your Sister Have Normal Hair, and April Noelle.
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