Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting Recipe

Name: Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Peeled, Grated Zucchini; 1-1/2 cup Sugar; 2 whole Eggs; 1 cup Canola Oil; 1 teaspoon Lemon Extract (optional); 3 cups Flour; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 Tablespoon Lemon Zest; 2 cups Blueberries; 3 Tablespoons Soft Butter (frosting); 3 ounces, weight Soft Cream Cheese (frosting); 2 cups Powdered Sugar (frosting); 2 teaspoons Lemon Zest (frosting); 2 Tablespoons Lemon Juice (frosting)

Servings: persons

3 cups Peeled, Grated Zucchini
1-1/2 cup Sugar
2 whole Eggs
1 cup Canola Oil
1 teaspoon Lemon Extract (optional)
3 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 Tablespoon Lemon Zest
2 cups Blueberries
3 Tablespoons Soft Butter (frosting)
3 ounces, weight Soft Cream Cheese (frosting)
2 cups Powdered Sugar (frosting)
2 teaspoons Lemon Zest (frosting)
2 Tablespoons Lemon Juice (frosting)

1
Beat zucchini, sugar, eggs, oil, and lemon extract.
2
Sift together dry ingredients and stir in with lemon zest.
3
Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan.
4
Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.
5
For frosting: Beat butter and cream cheese till smooth. Add powdered sugar, zest, and enough lemon juice to get a spreadable consistency.

1484

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups Peeled, Grated Zucchini, 1-1/2 cup Sugar, 2 whole Eggs, 1 cup Canola Oil, and more.

Yes, Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting

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