If you’re looking to elevate your dessert game with a cake that’s both delightful and unique, this Lemon Blueberry Zucchini Cake is the answer. With its moist texture, vibrant flavors, and beautiful presentation, it’s bound to become a staple in your baking repertoire. The combination of fresh blueberries, zesty lemon, and the hidden nutrition of zucchini creates a dessert that’s not only delicious but also a bit more wholesome. Let’s dive into the recipe and see how you can create this show-stopping cake.
Ingredients
For the Cake:
- 2 cups finely shredded and lightly drained zucchini
- 3 large eggs, lightly beaten, room temperature
- 1 cup (224g) vegetable oil
- 3 teaspoons vanilla extract
- 2¼ cups (450g) granulated sugar
- 3 cups (375g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pint fresh blueberries (reserve a few for garnish if desired)
For the Lemon Buttercream:
- 1 cup (226g) butter, room temperature
- 3½ cups confectioners’ sugar
- Juice of one lemon
- Zest of one lemon
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Instructions
For the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by buttering and flouring them or using a non-stick baking spray. This ensures that your cakes release easily after baking.
- Prepare the Zucchini: Grate a large zucchini (or two small zucchini) and place the shredded zucchini in a clean dish towel. Lift the edges of the towel and gently squeeze out some of the excess moisture. Be careful not to dry out the zucchini completely; you want it to retain some moisture for the cake. Measure out 2 cups of the shredded zucchini and set aside.
- Mix the Wet Ingredients: In a large bowl, use a hand mixer to beat together the eggs, vegetable oil, vanilla extract, and granulated sugar. Beat until the mixture is well combined and slightly frothy.
- Add the Zucchini: Fold the shredded zucchini into the wet mixture. This step ensures that the zucchini is evenly distributed throughout the batter.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, kosher salt, baking powder, and baking soda. This helps to evenly distribute the leavening agents and salt within the flour.
- Incorporate the Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in a denser cake.
- Fold in the Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter. If desired, reserve a few blueberries for garnishing the top of the cake later.
- Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a knife or toothpick inserted into the center of the cakes comes out clean. The tops should be golden brown and slightly springy to the touch.
- Cool the Cakes: Allow the cakes to cool in the pans for about 20 minutes. Then, turn them out onto wire racks to cool completely. This step is crucial for the cakes to firm up and be easier to frost.
For the Lemon Buttercream:
- Prepare the Buttercream: In the bowl of a stand mixer or using a hand mixer, beat the room temperature butter until it is creamy and smooth. This usually takes about 2-3 minutes.
- Add the Sugar and Salt: Gradually add the confectioners’ sugar and kosher salt to the butter, beating on low speed until combined. Once the sugar is incorporated, increase the speed to medium and continue to beat until the mixture is light and fluffy.
- Incorporate the Lemon and Vanilla: Add the lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat on medium speed for another 3-5 minutes until the buttercream is creamy and well combined. If the buttercream is too thick, you can add a little more lemon juice or milk to reach your desired consistency.
Assembly:
- Level the Cakes: If necessary, level the tops of the cooled cakes with a serrated knife to ensure they stack evenly.
- Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of lemon buttercream over the top of the first layer, spreading it evenly with an offset spatula.
- Add the Second Layer: Place the second cake layer on top of the frosted layer. Apply a crumb coat of buttercream over the entire cake to seal in any crumbs. This will give your cake a smooth finish.
- Final Frosting: Once the crumb coat is set, frost the entire cake with the remaining lemon buttercream, creating smooth and even layers. If desired, pipe decorative swirls or patterns on the top and sides of the cake.
- Garnish: Garnish the cake with the reserved blueberries and additional lemon zest for a fresh and vibrant finish.
- Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before serving. This helps the buttercream set and makes it easier to slice.
Tips for Success
- Zucchini Prep: When preparing the zucchini, be sure not to squeeze out too much moisture. The natural moisture from the zucchini helps keep the cake moist.
- Blueberries: Tossing the blueberries in a bit of flour before folding them into the batter can help prevent them from sinking to the bottom of the cake.
- Buttercream: If you find the buttercream too sweet, you can add a pinch more salt or a bit more lemon juice to balance the sweetness.
- Storage: This cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture and flavor.
Conclusion
This Lemon Blueberry Zucchini Cake is a delightful dessert that combines the freshness of zucchini, the tartness of lemon, and the sweetness of blueberries into a harmonious blend of flavors and textures. The moist, tender crumb of the cake, paired with the creamy, zesty lemon buttercream, makes for a dessert that is not only delicious but also visually stunning. Whether you’re serving it at a summer gathering, a family dinner, or just treating yourself, this cake is sure to impress. Enjoy baking and even more, enjoy eating this fantastic cake!