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Blueberry Zucchini Snack Cake with Lemon Buttercream Recipe

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This recipe for Blueberry Zucchini Snack Cake with Lemon Buttercream is from Sperring Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggs
1 c. vegetable oil
1 T.. vanilla extract
2 ¼ c. sugar
2 c. shredded zucchini
3 c. all-purpose flour
1 t. salt
1 t. baking powder
¼ t. baking soda
1 pint blueberries (tossed in 1 t. flour)

Lemon Buttercream: 1 c. butter (2 sticks, 8 oz) at room temperature, 4 c. confectioners' sugar, juice of one (1) lemon
Directions:
Directions:
1. Set oven to 350º
2. Lightly grease and flour a 9" x 13" baking pan
3. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
4. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add to the wet mixture, mixing just enough
to blend.
5. Fold in the blueberries, and pour batter into the prepared pan. Bake for about 50 minutes - just until the top is
turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
6. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the
sifted powdered sugar, one cup at a time, processing until smooth after each addition. After the second cup of sugar
add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more
lemon or a little more sugar.
7. Frost the cooled cake and store in the refrigerator.


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