Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting
Zucchini adds moisture and tenderness to the cake while keeping it light and fluffy.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
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In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
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In another bowl, combine the grated zucchini, blueberries, melted butter, granulated sugar, eggs, lemon zest, lemon juice, vanilla extract, and buttermilk.
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Gradually add the dry ingredients to the wet ingredients and mix until well combined.
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Pour the batter into the prepared baking pan and smooth the top.
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Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a separate bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Allow the frosting to set for about 30 minutes before serving.
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Slice and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 50g17%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
