RecipesBlueberry-Zucchini Cake
First, we mix butter, flour, sugar, and almond flakes to create a crumb mixture. Then we beat the whole eggs with both types of sugar and lemon juice until frothy.
Ingredients (what you need)
1.5 cups of all-purpose flour
1/2 cup of granulated sugar
3 eggs
1/2 cup of oil
1 cup of finely grated zucchini
1/2 cup of buttermilk
1 vanilla sugar
1 baking powder
juice of 1/2 lemon
zest of 1/2 lemon
1/2 liter of blueberries
fat
flour for the baking sheet
Crumble
100 g of coarse flour
100 g of granulated sugar
50 g of butter
50 g of almond flakes
Recipe steps
First, we mix butter, flour, sugar, and almond flakes to create a crumb mixture. Then we thoroughly whisk the whole eggs with both types of sugar and lemon juice until a foam forms.
Gradually, we add oil, grated zucchini, buttermilk, flour mixed with baking powder, and lemon zest. We mix thoroughly and pour the mixture into a greased and floured baking tray.
We add blueberries on top, sprinkle them with the crumb mixture, and bake in a preheated oven at 180°C for about 25 minutes. Baking time may vary depending on the type of oven.
Additional information about the recipe Blueberry-Zucchini Cake
Blueberry-zucchini cake is a delicious combination of healthy ingredients that wonderfully complement each other's flavors. Zucchini adds moisture and tenderness, while blueberries bring a pleasant sweetness and juiciness. This cake is perfect both for regular afternoon snacks and as a dessert for festive occasions. It is rich in vitamins and fiber, making it not only a treat but also a healthy choice. Moreover, it is easy to prepare, which every homemaker will appreciate.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
