This little blueberry snack cake recipe seriously caught my eye. For one, I love blueberries and for two, I love to snack. LOL! When you take a bite of this cake you’ll notice that the sides are a bit crispy while the middle is moist. It’s a satisfying feature that I am totally digging on. My husband and kids told me to keep on making this yummy cake because they love snacking on it. i have to say, I agree with them!
Check out what my pal over at Me Lady Cooks had to say about this amazing recipe:
I wasn’t going to wait until morning, I was going to have a midnight snack. I cut myself a piece of cake about midnight and devoured it. I totally forgot to take a picture! So I had a second piece, after taking the necessary photos. I tell you, this cake is heavenly. Of course I expected it to be moist, as the zucchini will do that. But the combination of blueberries and vanilla with a lemon frosting was divine.
Ingredients
3 eggs
1 cup Wesson vegetable oil
1 tablespoon McCormick vanilla extract
2 1/4 cups Domino white sugar
2 cups of shredded zucchini (I used one cup since my zucchini was a very wet one)
3 cups Gold Medal flour
1 teaspoon Morton salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups of fresh blueberries (I used frozen)
Frosting:
1 cup (2 sticks) Kerrygold butter; room temp
4 cups powdered sugar
2 tablespoons lemon juice
Instructions
Preheat oven to 350°F. Grease and flour a 9×13-in pan.
Beat eggs, oil, vanilla and sugar in a bowl with an electic mixer. Shred zucchini and fold into batter.
Whisk flour, salt, baking powder and baking soda together in a separate bowl. Add to wet ingredients and stir just until mixed.
Toss blueberries with a tablespoon of flour and stir into cake batter. Spread batter into prepared pan.
Place pan in oven for 50 minutes or until it begins to turn golden on top and toothpick tests dry in center of cake.
Cool on rack and frost.
Frosting:
Beat butter in a bowl until smooth. Beat in half of powdered sugar until smooth.
Add lemon juice and beat until mixed. Beat in remaining powdered sugar until smooth and thick.
Frost cake with an offset spatula and refrigerate until frosting is firm. Cut into pieces and store in a covered container in the fridge.
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Quick Tip: This is the perfect cake to take to a potluck supper.
Recipe and image courtesy of Me Lady Cooks.
