Zucchini and Blueberry Cake

After going blueberry picking I found myself with quite a bit of blueberries; if there is nothing like fresh fruit to munch on, the bowl was overflowing and I didn’t want them all to go bad… I also had two zucchinis starting to wilt…

As you all know, zucchini is a wonderful addition to many cake recipes to which it brings incredible moisture, so Sweettablescapes went to work on a delicious Zucchini and Blueberry Cake. It is reminiscent of these blueberry mini loaves and a wonderful summer treat!! We got the recipe from this blog.

You’ll need:

  • 2 cups shredded zucchini (do not pack)
  • 1/2 cup buttermilk
  • 1 tablespoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 2 large eggs, room temperature
  • 3-1/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • GLAZE:
  • 2 cups confectioners’ sugar
  • 1/4 cup buttermilk
  • 1 tablespoon grated lemon zest
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
Directions:
  • Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
  • In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time.
  • In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour;
    fold into batter.
  • Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set. (We skipped the glaze)

Test Kitchen Tips

  • If you don’t have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
  • Line your pan with parchment paper for easy removal and cleanup!

3 Comments Add yours

  1. Nourish says:

    This looks so good — especially with blueberries and zucchini in season!

    1. Exactly!! Don’t you love to use seasonal goodies?

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