Lemon Blueberry Zucchini Cake with Lemon Frosting
Lemon Blueberry Zucchini Cake with Lemon Frosting is a delightful dessert that combines the freshness of lemon and blueberries with the added moisture of zucchini. Perfect for any occasion, this cake strikes a balance between sweet and tangy, making it a treat for both kids and adults alike.
Why Make This Recipe
This recipe is a great way to use up seasonal zucchinis while enjoying a delicious dessert. The cake is easy to make, and its unique flavors are sure to impress your family and friends. Plus, the lemon frosting adds a zesty finish that ties everything together beautifully. Baking this cake is not only rewarding but also a healthy option compared to many other desserts!
How to Make Lemon Blueberry Zucchini Cake
Ingredients:
- 1 cup grated zucchini
- 1 cup blueberries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for frosting)
- 2-3 tablespoons lemon juice (for frosting)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a bowl, beat together the butter and sugar until creamy.
- Add in the eggs, lemon juice, and lemon zest, mixing well.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated zucchini and blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- For the frosting, mix the powdered sugar with lemon juice until smooth.
- Allow the cake to cool before drizzling the frosting on top. Enjoy!
How to Serve Lemon Blueberry Zucchini Cake
Serve the Lemon Blueberry Zucchini Cake at room temperature or chilled. It pairs well with a cup of tea or coffee. You can also garnish it with fresh blueberries or a slice of lemon for an extra touch.
How to Store Lemon Blueberry Zucchini Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just ensure it is wrapped well to prevent it from drying out.
Tips to Make Lemon Blueberry Zucchini Cake
- Make sure to squeeze out excess moisture from the grated zucchini for a better texture.
- Use fresh blueberries for a burst of flavor. If using frozen, do not thaw them first.
- Consider adding a pinch of cinnamon to the batter for some extra warmth.
- For a fun twist, add chopped nuts or shredded coconut to the mix!
Variation
You can substitute the blueberries with raspberries or chopped strawberries if you prefer. You could also add some nuts for crunch or use a different citrus zest, like orange, for a different flavor profile.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to use a mix of both flours for a lighter cake.
2. Is it necessary to use lemon zest in the cake?
While lemon zest adds brightness and enhances the lemon flavor, it can be omitted if you don’t have it. The cake will still be delicious.
3. Can I freeze the Lemon Blueberry Zucchini Cake?
Absolutely! You can freeze the cake before frosting it. Just wrap it well in plastic wrap and then foil. Thaw it in the refrigerator when you’re ready to enjoy it.
This Lemon Blueberry Zucchini Cake with Lemon Frosting is easy to make and a delightful way to enjoy seasonal produce. Happy baking!
