Blueberry, Yellow Squash, Zucchini, and Carrot Confetti Cake with Lemon Glaze AKA: this week's CSA recipe
The last few days I have seen a picture floating around the interwebs of a gorgeous layer cake containing blueberries, zucchini, and butter cream frosting. I found the recipe on iambaker.net. I wanted to try it, but when I went into the fridge I noticed that I had to move all the yellow squash and carrots out of the way to get to the zucchini and blueberries. Instead of putting those extra veggies back in the fridge, I decided that incorporating them into my own version of a similar cake might not be a bad idea. I loved the idea of all those natural colors mingling around together.
I had the thought that all those veggies might make the cake a bit dense, so I figured instead of a layer cake, I'd make a bundt cake.
And guess what? I didn't have any butter to make buttercream frosting. I know, I know. You're SHOCKED to find out that I was out of an ingredient. But I thought the frosting might be a little heavy anyway, so I opted to make a glaze instead.
Blueberry, Yellow Squash, Zucchini, and Carrot Confetti Cake
with Lemon Glaze
- 3 eggs
- 1 cup vegetable oil
- seeds from one vanilla bean
- 1 3/4 cups sugar
- 2 small zucchinis, 2 small yellow squashes, 1 carrot- grated or finely processed in your food processor. Drain as much liquid out as possible.
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup blueberries
- 3/4 cup confectioner's sugar
- 1-2 Tbsp lemon juice
Preheat oven to 350°. Grease a bundt pan. Lightly beat the eggs. Add the oil, vanilla, and sugar. Once mixed, stir in the drained zucchini, squash, and carrots. In a separate bowl sift together the dry ingredients (flour, salt, baking soda, baking powder). Slowly stir the dry ingredients into the wet ingredients. Once fully incorporated, fold in the blueberries. Pour the batter into the bundt pan and let it bake in the 350° oven for 50-60 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for about 10 minutes and then carefully flip it onto a plate. Let it cool for about 1/2 hour. Make your glaze by mixing the confectioner's sugar with the lemon juice and drizzle it over the top of the cake. Voila! Delicious.
Now, I don't like "sneaking" vegetables in anything. I normally like to be straightforward about the ingredients I'm using in anything I make. But I know that it might be easier to get a picky eater to eat cake laced with vegetables if they don't know they are there. If you want to try this cake with your kids, I suggest maybe peeling a bit of the squash skin off and grinding the veg up as small as possible and to lessen the veggie taste a bit. Because while it is a very slight taste, you can taste the vegetables a bit. I personally love that flavor, and hope you will give it a try!