What grows together goes together is a good way to cook in the kitchen. I love to make the most of in-season produce. I always seem to end up with one more zucchini hanging around and my market bag is always bursting with berries when they are in season. So it seemed only natural to find a way to use them together. And I really love this unique, fresh, summery sheet cake.
I saw a recipe for a zucchini bread with blueberries somewhere, but I didn’t save it our cut it out, the idea just stuck with me. I worked on that idea for a while, but in the end, it seemed to me like a great idea for a straight-up sweet with a twist. The zucchini adds this grassy, vegetal note to the sweetness of the cake and the pop of juicy blueberries. Buttermilk adds a little tang with some freshness brought in with a zip of lemon to the cake and to the sweet, crackly glaze. The added bonus here is that this makes a great big sheet cake that serves a real crowd, so it’s perfect for a summer picnic party.
- 2 cups grated zucchini, from about 1 large zucchini
- ½ cup whole buttermilk
- zest of one lemon
- 3 Tablespoons lemon juice
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 2 cups fresh blueberries
- 2 cups confectioners’ sugar
- ¼ cup whole buttermilk
- 1 Tablespoon lemon juice
- a dash of nutmeg
- Preheat the oven to 350. Line a 15 by 10 inch rimmed baking sheet with parchment or nonstick foil with some overlapping ends.
- Combine the grated zucchini, buttermilk, lemon zest and lemon juice in a small bowl and stir to combine. Beat the butter and sugar together in a stand mixer until light and fluffy. Beat in the vanilla, then add the eggs, one at a time, scraping down the sides of the bowl. Beat in the flour, baking soda, salt and nutmeg alternately with the zucchini mixture, scraping down the sides of the bowl as needed. When fully combined and smooth, fold in the blueberries with a spatula to evenly distribute them. Spread the batter in the prepared pan, scooting the berries around as needed to distribute them throughout the cake. Bake for 30- 40 minutes until golden and firm and a tester inserted in the center comes out clean. Cool completely in the pan.
- Whisk the confectioners’ sugar, buttermilk, lemon juice and nutmeg together until smooth. Slowly spread it over the top of the cooled cake to cover the top. Go slow so the glaze doesn’t drip off the sides. Let the glaze set for at least an hour, then slice and serve.
fan from Boston says
“What grows together goes together” is my new favorite thing! My cake is in the oven now…it was a miracle that any batter was left to bake considering how much I loved licking that spoon. The lemony zing is a really special addition to some already yummy flavors.
I can’t believe I don’t have a 15 x 10 rimmed baking sheet. Argh. Trying to think of whether halving the recipe and pan-sharing will work. Any thoughts on the topic. Still struggling to rid myself of frozen shredded zucchini before this year’s crop comes in.
The Runaway Spoon says
Look for a disposable foil cake pan close to these dimensions in most grocery stores.