Since I’ve been posting about summer, and all it’s wonders, I thought how fun it would be to see if you, my friends, would like to post your favorite recipe of summer, and share with all my readers! I know this is the time of year, similar to Christmas, when we all have a special dish or treat we love to make and take to gatherings. Summer means so many invitations, and events, there’s always the need to add some new recipe to our ever-growing compilation.
I have some really great ones that my daughters and I enjoy making, but I’m going to save mine to see what you guys share first. I mentioned this idea to my friend and she enthusiastically gave me this one to start our Summer Recipe Share off!! She found the recipe on Pinterest a couple of years ago, and has received raved reviews! I’ve tasted it, and have to agree it’s wonderfully refreshing!!
Blueberry-Zucchini Cake with Lemon Buttercream Frosting
Pamela Beach
Ingredients:
3 large eggs
1 cup vegetable oil
1 Tbsp vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint blueberries (tossed in 1 tsp flour)
Lemon buttercream frosting:
1 cup butter, (2 sticks, 8 ounces) at room temperature
4 cups confectioners’ sugar
Juice of one lemon
Instructions:
Pre-heat oven to 350F
Lightly grease and flour a 9×13 baking pan.
Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
To make the frosting, put the softened butter into a large bowl. Add the sifted powdered sugar, one cup at a time, beating with a hand mixer till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the bowl as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
Frost the cooled cake and store in the refrigerator.***Pam’s note- Store the cake in the fridge, but take it out about 30 minutes prior to serving so the frosting isn’t too hard. Cover tightly and store in the fridge between servings.
If you make it let me know!
Now it’s your turn! Share a recipe with us that we’ll all be using the rest of the summer!!
Tami Loves…sharing good finds with good friends!
