Blueberry-Zucchini Summer Harvest Cake

Hello, Friends!

Come closer! I have a secret!

If there was ever a way to use up fresh zucchini from your garden and serving it to your guests without them knowing it, this would be the cake!  It’s a secret until their first bite while waiting to hear “This is fabulous! What kind of cake is this?”

Blueberries and lemon are already a match from heaven and adding zucchini makes this combination a sinful, deliciously sweet, super moist cake.

Shh! It’s a secret!

 

For the Cake:

2 cups shredded zucchini

1/2 cup buttermilk or soured milk*

1 tablespoon lemon zest

3 tablespoons lemon juice

2 sticks butter, softened

2 teaspoons vanilla extract

2 cups sugar

2 eggs

3 1/4 cups flour + 2 tablespoons, divided

1 teaspoon baking soda

1/2 teaspoon salt

2 cups blueberries

 

For the Glaze:

2 cups confectioner’s sugar

1/4 cup buttermilk

1 tablespoon lemon zest

3 tablespoons butter, melted

1/8 teaspoon salt

 

 

Let’s Do It!

 

 

 

Preheat oven to 350 degrees.  Grease a 15x10x1-inch baking pan.

In a small bowl, combine zucchini, buttermilk, lemon zest, lemon juice, and toss to combine.  Using a large bowl from a stand-up mixer, cream the butter and sugar until light and fluffy, about 5 minutes.  Add vanilla, and beat in eggs one at a time.  In another bowl, whisk 3 1/4 cups of flour, baking soda, and salt.  Gradually adding to creamed butter mixture, alternate with zucchini and flour mixture, mixing well after each addition. Toss the blueberries with the remaining 2 tablespoons of flour and then fold into batter.

Transfer batter to prepared pan, spreading evenly.  Bake 35-45 minutes or until light and golden and a toothpick inserted in center comes out clean. Cool completely on wire rack before the glaze.

For the Glaze:

In a small bowl, mix glaze ingredients until smooth, spread over the top of cooled cake.

*If using frozen blueberries, use without thawing.

*To sour milk, add 2 teaspoons of vinegar to milk, and let sit for 5 minutes.

 

 

 

 

 

 

Inspired by Shelly Bevington

Enjoy every bite!

Thanks for stopping by!

Eileen~

 

 

 

 

 

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