Lemon Blueberry Zucchini Cake
This quick and easy Lemon Blueberry Zucchini Cake is made from scratch, super delicious and sure to please your pickiest eaters.
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.
Tried this recipe?Let us know how it was!