Blueberry zucchini & lemon buttercream

homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk

Blueberry zucchini & lemon buttercream cake

Us Brits call it blueberry courgette & lemon buttercream cake but it doesn’t have the same ring to it ?

This is a cake that is not for the faint hearted. It is not a light sponge by any means, it’s a cross between cake and bread and quite heavy. Not that I’m knocking it at all it’s truly delicious. It reminds me of a carrot cake, laden with sugar and calories and definitely not one to eat if watching your weight, but OK to have as a special occasion and you only need a small slice to satisfy you. Hey, you could possibly count a slice of this as one of your 5 a day ?

Ingredients:

For the cake

  • 500g Plain flour
  • 350g caster sugar
  • 1 large zucchini (courgette)
  • 175g blueberries
  • 3 eggs (beaten)
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 175ml Vegetable oil
  • 3 tsp vanilla essence
  • 1tsp salt

For the topping / filling

  • Juice of 2 lemons
  • 350g icing sugar
  • 200g softened butter
  • 1tsp vanilla essence

Method:

Preheat the oven to 170°/ FAN 150°/GAS 3 and grease 2 x 8″ round sandwich tins.

Grate the zucchini/courgette into a bowl then beat 2 eggs into a separate bowl.

Place the sugar, oil, vanilla and beaten eggs into your food mixer and mix until well incorporated. Then stir in the zucchini /courgette.

Slowly add the flour, bicarbonate of soda, baking powder and salt to the mixture, I had my mixer on speed one and added a heaped tablespoon at a time to make sure it was well mixed. Then at the end add the blueberries, saving a few for the top, before dividing the mixture equally into the cake tins.

Place in the oven for 40-45 mins or until a knife inserted to the centre of the cake comes out clean. I lay a sheet of foil on top of the cakes for the last 10 minutes or so because they were brown but uncooked in the centre and I didn’t want them burning on the outside.

Turn out onto a wire rack after 15 minutes and allow to cool completely.

Meanwhile prepare the buttercream by putting the icing sugar in your mixer with the softened butter and vanilla and whip until light and fluffy. Add the juice of the lemons, if you love lemon you will want it all in but you can put less in if preferred. Whip it on fast speed for a few seconds.

Divide the cream between the two halves of cake and the place one on top of the other and dance the last of the blueberries on top.

Then chill before eating……enjoy ?

 

homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk        homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk

homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk        homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk

homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk        homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk

homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk        homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk

homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk        homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk

homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk        20160626_141252 (800x450)

20160626_141252 (800x450)        homemade blueberry zucchini & lemon buttercream cake - deanysdesigns.co.uk

 

2 Comments

  1. Thank you and thanks for suggesting the recipe ?

  2. OMG … Utterly amazing … So eye appealing! I love buttercream not much meets the cake as I cannot stop eating the delish!

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