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Blueberry Zucchini Cake with Lemon Buttercream
Ingredients
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2 ¼ cups sugar
  • 2 cups shredded zucchini
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 pint blueberries, tossed in 1 tsp flour
  • subheading: LEMON BUTTERCREAM:
  • ¾ cup (1 ½ sticks) unsalted butter at room temperature
  • 4 cups confectioners’ sugar
  • fresh lemon juice
Steps
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