Blueberry Lemon Zucchini Cake
Servings Prep Time
8slices 20minutes
Cook Time
40minutes
Servings Prep Time
8slices 20minutes
Cook Time
40minutes
Ingredients
Lemon Buttercream
Instructions
  1. Preheat the oven to 350 degrees F. Prepare two 8-inch round cake pans.
  2. In a large bowl using a hand mixer, beat together eggs, oil, vanilla and sugar. Fold in the zucchini.
  3. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter between the two prepared pans.
  4. Bake for 35-40 minutes or until a knife inserted in the center of the cake comes out clean.
  5. Cool for at least 20 minutes in the pans, then turn onto wire racks to cool completely before frosting.
Lemon Buttercream
  1. Combine butter, powdered sugar and salt. Beat until well combined.
  2. Add in lemon essential oil and vanilla. Continue beating for another 3-5 minutes or until light and creamy.