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Lemon Blueberry Zucchini Cake

Felesha
This quick and easy Lemon Blueberry Zucchini Cake is made from scratch, super delicious and sure to please your pickiest eaters.
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Course Dessert
Cuisine Dessert
Servings 12 people

Ingredients
  

  • 3 large eggs
  • 1 c. canola oil
  • 1 Tbsp Say Grace Vanilla Extract
  • 2 c. sugar
  • 2 c. shredded zucchini
  • 3 c. all purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 pint blueberries tossed in 1 tsp flour

Lemon Buttercream

  • 2 sticks butter
  • 4 c. powdered sugar sifted
  • juice of one lemon
  • 1 tsp Say Grace Vanilla Extract

Garnish

  • blueberries
  • lemon wedges

Instructions
 

  • Preheat oven to 350
  • Spray a 9x13 baking pan with Baker's Joy.
  • In a large bowl, beat the eggs, oil, vanilla and sugar until well blended and then stir in the zucchini.
  • In a medium bowl, combine the flour, salt, baking powder, and baking soda. Add the wet mixture to the dry and combine well
  • Stir in the blueberries, and pour the batter into the pan. Bake for about 50-55 minutes or until toothpick come out clean. Cool.

Lemon Buttercream

  • Using a hand mixer, mix softened butter until creamy. Add the vanilla and combine. Add the powdered sugar a little at a time; mixing well. Add in the lemon juice.
  • Frost the cooled cake and store in the refrigerator.
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