First it was strawberry season… pies, jams, shortcakes…not a bad few weeks.
But now it’s zucchini season, and getting my family to eat all that my garden is producing is getting trickier and trickier.
This is where good friends and good bakers come in! Thank you to my good friend Karen, who mentioned this recipe just as my uncle was in town from Colorado and I was in charge of dessert for the party. We ate almost the whole thing! That’s one zucchini down, and only about 20 more to go…
Zucchini and Blueberry Cake (with Lemon Frosting!)
Preheat oven to 350 degrees and grease and flour two 8″ round baking pans.
In a large bowl, mix together these dry ingredients: 3 cups flour, 2 1/4 cups sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1 tsp salt.
Add these wet ingredients to the dry ingredients and mix until combined: 3 eggs, 1 cup vegetable oil, 3 tsp vanilla, 2 cups finely shredded and well drained (I patted mine with a paper towel to get most of the water out) zucchini, and 1 pint of fresh blueberries (save a few blueberries for the top of the cake). Divide batter between the two cake pans and bake for about 40 minutes. Let cakes sit for about 20 minutes before frosting.
Frosting (Karen recommended that I only put frosting between the layers and on top of the cake–skip the sides): Combine 1 cup of room temperature butter, 3 1/2 cups powdered sugar, the zest of 1 lemon plus its juice (about 2 Tbsp), 1 tsp vanilla and 1/8 tsp salt. Frost cake, sprinkle top with reserved blueberries and enjoy!!!