45 | OutBoise Magazine | NEWS
OutBoise.com | Issue 10.1 | August 2015
Blueberry zucchini cake with lemon breeze butter cream
Directions:
Preheat oven to 350 degrees F. Prepare two 8-in
round cake pans
Grate a large zucchini or two small zucchini, and
place on a clean dish towel. Squeeze until most of
the fluid is out, until you have a total of 2 cups of
shredded zucchini.
In a large bowl, and using a hand mixer, beat the
eggs, oil, vanilla, and sugar. Fold in the zucchini at
this point.
Slowly add in the flour, salt, baking powder, and
baking soda. Gently fold in the blueberries. Divide
batter evenly among the prepared cake pans.
Bake about 37 minutes in the preheated oven, or
until a knife can go in and come out clean. Cool
about 20 minutes in pan, then turn out onto wire
racks to finish cooling.
Ingredients:
•
3 eggs lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 ¼ cups white sugar
• 2 cups finely shredded and drained zucchini
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 pint fresh blueberries (roughly 12 oz.) (reserve
a few for garnish)
• Lemon butter cream
• 1 cup butter, room temperature
• 3 ½ cups confectioners’ sugar
• 1 lemon, juice and zest (about 2 tablespoons)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
Lemon butter cream directions
Combine butter, sugar, and salt and beat well
until combined. Next add in lemon juice, and
vanilla, and continue to beat until creamy. Fold in
the lemon zest.