Blueberry Zucchini Cake

 

I know this combination may raise an eyebrow or two however this late summer recipe that is sweetly glazed, deliciously moist and packed with plump blueberries, tender zucchini and all the zestiness of one lemon is absolutely inviting and flavourful.    

Blueberry Zucchini Cake

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2 cups shredded zucchini (1 medium zucchini) unpeeled and not packed

3 cups unbleached all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

zest and juice of 1 lemon

1 teaspoon vanilla extract

1 cup ( 2 sticks) unsalted butter, at room temperature

1 3/4 cups granulated white sugar

2 large eggs

2 cups fresh or frozen blueberries, plus extra

Glaze:

2 cups icing sugar

1/4 cup buttermilk

2 - 3 tablespoons lemon juice

In a medium bowl, whisk together the icing sugar, buttermilk and lemon juice until smooth. Spoon or drizzle over the cooled cake. Allow the glaze to set slightly then serve. Any leftover glaze may be store in an airtight container in the refrigerator.                       

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Shred the zucchini with skin using a large standing box grater. Transfer to a mesh strainer, allowing to sit and drain while preparing the batter. Do not press the zucchini to extract moisture as some added moisture is what makes this cake so moist. When measuring zucchini do no pack the shredded zucchini in the measuring cup. If shredded zucchini is lacking in moisture, some zucchinis do, and seems dry, increase the buttermilk to 2/3 cup.

Preheat the oven to 350ºF (180ºC). Lightly grease and flour a 13 x 9 inch baking pan. Line the bottom with baking parchment paper. Set aside.

In a bowl, whisk together the flour, baking powder, baking soda and salt. 

In a small bowl add the buttermilk, lemon zest, lemon juice and vanilla and stir to combine.

In a large mixing bowl and using a handheld mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Add 1/3 of the flour mixture to the butter and egg mixture and beat on medium speed until blended. Add half of the buttermilk and mix until combined. Repeat, alternating with half of the remaining flour and then all of the remaining buttermilk. Add the remaining flour and blend on medium speed until well combined. Add the zucchini and blend until combined. Scrape down the sides and bottom of bowl with a spatula, then blend again. The batter will be thick. Gently fold the blueberries into the batter. 

Pour or spoon the thick batter into the prepared baking tin, smooth the top using either a butter knife, a spoon or an offset spatula. Scatter extra blueberries over top and slightly press them into the batter. 

Bake, in the preheated oven, for 45 to 55 minutes or until the top is a lovely golden brown and a toothpick inserted into the centre comes out clean. Moist crumbs are okay. Cool completely in the pan on a wire rack. Then prepare the drizzle glaze and spoon over the cake.