Blueberry zucchini cake with lemon buttercream

• Vegetarian

• Produce

  • 1 pint Blueberries, fresh
  • 1 Lemon, juice and zest of (about 2 tablespoons
  • 2 cups Zucchini

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 1/2 cups Confectioners' sugar
  • 1 1/8 tsp Salt
  • 4 tsp Vanilla
  • 2 1/4 cups White sugar

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 cup Butter

Found on iambaker.net

Description

Ingredients

• 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)
• 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

Directions

• Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
• Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 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 add 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 till 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).