Lemon Blueberry Zucchini Cake With Lemon Cream Che... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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this is a zucchini bundt cake that is loaded with blueberries... has a lemon flavor and a nice lemon cream cheese frosting..let the frosting run down the sides... the recipe is from thank you for a wonderful recipe Ingredients:
3 cups peeled and shredded zucchini |
1 1/2 cups sugar |
2 eggs |
1 cup oil |
1 tsp lemon extract |
3 cups flour |
1 tsp salt |
1 tsp baking soda |
1/2 tsp baking powder |
zest of 1 lemon |
1 1/2 to 2 cups blueberries |
lemon cream cheese frosting |
3 tbsp soft butter |
3 oz soft cream cheese (i used reduced fat) |
2 cups powdered sugar |
dash salt |
zest of 1 lemon (2-3 tsp) |
2 tbsp fresh lemon juice (approximately) |
beat butter and cream cheese till smooth. add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency. |
Directions:
1. Beat zucchini, sugar, eggs, oil, and lemon extract.
2. Sift together dry ingredients and stir in with lemon zest.
3. Fold in the blueberries gently.
4. Pour into a well greased and floured Bundt cake pan.
5. Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack.
6. Cool completely and frost with lemon cream cheese frosting.
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