Blueberry and Courgette Cake with Lemon Buttercream Frosting

Blueberry and Courgette Cake with Lemon Buttercream Frosting

We’ve just come back from our holidays in Poland – what an amazing place! Everything is so cheap (compared to Sweden, anyway), the people are friendly (so much fun and really refreshing to find people who don’t speak any English – quite a rarity these days), and the scenery is stunning. We are definitely going back sometime soon!

Blueberry and Courgette Cake with Lemon Buttercream Frosting

Before I went, I stumbled upon this gorgeous Blueberry and Courgette (Zucchini) Cake with a Lemon Buttercream Frosting from the talented Amanda, featured on her blog, I am Baker, and just had to make it! It’s rare for me to copy someone else’s recipe without amending anything, but that’s what happened with this cake, and for good reason – it’s perfect as it is!

Blueberry and Courgette Cake with Lemon Buttercream Frosting

The only difference was that I used half of the ingredients and made a one-tier cake, rather than two; this meant that I needed less frosting as I only decorated the top and didn’t fill it.

Blueberry and Courgette Cake with Lemon Buttercream Frosting

This cake tastes amazing – it is peppered with blueberries (I had a few left after making this Lemon, White Chocolate and Blueberry Kladdkaka) and also courgette (zucchini), which you can’t taste at all, but adds a great moistness to cakes.

Blueberry and Courgette Cake with Lemon Buttercream Frosting

Blueberry and Courgette Cake with Lemon Buttercream Frosting

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Ingredients

    Cake:
  • 2 small eggs
  • 1/2 cup vegetable oil (I used half olive and half canola/rapeseed)
  • 1 teaspoon vanilla sugar
  • 1 cup (200g) white sugar
  • 1 cup (95g) finely shredded and drained zucchini
  • 1½ cups (200g) all-purpose (plain) flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (50g) blueberries (you could use more if you like them in a cake)
  • Frosting:
  • 1/4 cup (55g) butter (softened/room temperature)
  • 1/2 cup (50g) icing sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla sugar
  • Handful of blueberries (optional)

Directions

~ Pre-heat the oven to 175°C (375°F) and grease/flour an 8" cake tin.

~ Wash and grate a small courgette and then squeeze out any excess liquid (I just did this by squashing it between two sheets of kitchen paper). Measure one cup (or 95g) and then set it to one side.

~ In a food processor (or large bowl with an electric mixer) beat the eggs, oil and sugar until smooth. Then, add the flour, vanilla sugar, salt, baking powder and baking soda and continue to mix until everything is well-combined. Finally, fold in the blueberries just until they are evenly distributed.

~ Pour into the prepared pan and bake for around 35 minutes, until an inserted skewer comes out clean. Leave in the pan to cool for around five minutes and then turn out onto a wire rack to cool completely.

~ For the frosting: beat the butter, icing sugar and vanilla sugar together until nice and smooth. Add just enough lemon juice to make a thick frosting. Slather over the cold cake and then decorate with a few blueberries. Enjoy!

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https://www.theculinaryjumble.com/blueberry-and-courgette-cake-with-lemon-buttercream-frosting/

Blueberry and Courgette Cake with Lemon Buttercream Frosting

 

Swedish Spice Company

16 thoughts on “Blueberry and Courgette Cake with Lemon Buttercream Frosting

  1. hunni, I would never think of putting courgette in a cake - I love unusual combinations! Your photos are fab, I want to reach into the photos and help myself :) x
    1. You are a very sweet lady, thank you! x And defo try the courgette if you like carrot cake! You can't taste it at all but makes cakes really moist!
    1. It was just perfect, wasn't it?! I would never have thought to put the two together at all but it really worked!
    1. I know, me neither! I've used zucchini in darker cakes like cinnamon and chocolate but never in a light-coloured cake! It worked SO well!

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