Blueberry and Courgette Cake with Lemon Buttercream Frosting

August 13, 2016

Moist cake made with blueberries and courgette, topped with lemon buttercream frosting

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
1.5 cups (200g) all-purpose (plain) flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
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 icing sugar
1 tablespoon lemon juice
1 teaspoon vanilla sugar
Handful of blueberries (optional)

http://www.theculinaryjumble.com/2016/08/12/blueberry-and-courgette-cake-with-lemon-buttercream-frosting/
See the full directions on my site

Nutritions

Calories
203

Sodium
202mg
8% DV

Fat
14g
21% DV

Protein
1g
2% DV

Carbs
19g
6% DV

Fiber
0.4g
1% DV

Baked