After multiple Berry Baking posts, I thought I was done, but there’s one more. I had seen a few friends post pictures on facebook of their Blueberry Zucchini Cake with Lemon Buttercream desserts. I wasn’t sure how I felt about blueberries and zucchini together, though we love both, but the pictures of the finished products looked pretty amazing.
We had blueberries and zucchini and we had bought some round cake tins but hadn’t used them yet, and it would mean a first attempt at buttercream, so we figured we’d try it.
The cakes came out pretty. I did use some white wheat flour as a sub for all white flour, and I used 1/2 cup of unsweetened applesauce as a sub for 1/2 of the oil.
What I didn’t really anticipate is that the cakes would be dome shaped, which doesn’t make for easy stacking. I tried to shave some of the higher spots off.
I’m not sure it really helped. I think I would have needed to cut the entire top off of both cakes for them to really look like the picture in the recipe.
The buttercream was easier than I anticipated and looked pretty. I did not use any zest, just the lemon juice.
I definitely need some practice spreading buttercream icing. Due to the domed cake, there were some gaps on the sides.
Not perfect, but passable in looks and VERY delicious. This goes in the favorites folder!
Something the author pointed out in the blog post is that this was originally a “bread” recipe, so don’t be surprised if it’s a dense, heavy cake. We also found it was easier to slice after being refrigerated, the buttercream didn’t ooze out of the middle like in the picture above.