The Times - Serving Waitsburg, Dayton and the Touchet Valley

 

By Teeny McMunn
The Times 

Teeny McMunn: My Recipe Box

Blueberry Zucchini Cake with Lemon Buttercream

 


Ingredients

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups finely shredded and drained zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 pint fresh blueberries (you can reserve a few for garnish if so desired)

Lemon Buttercream

1 cup butter, room temperature

3 1/2 cups confectioners’ sugar

1 lemon, juice and zest of (about 2 tablespoons)

1 teaspoon vanilla extract

1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.

2. Grate a large...



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