Description
This delightful Zucchini Blueberry Cake is a moist and flavorful treat, blending fresh zucchini and blueberries with a hint of lemon. It’s perfect for dessert or a sweet snack, easy to make, and sure to impress!
Ingredients
- Zucchini
- Blueberries
- Lemon
- Whipped cream
- Vanilla ice cream
- Gluten-free all-purpose flour blend (optional)
Instructions
- In einer großen Schüssel Mehl, Salz und Hefe vermengen.
- Wasser hinzufügen und zu einem Teig verrühren.
- Knoblauch und Olivenöl unterrühren.
- Teig 12 Stunden ruhen lassen.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Feel free to substitute other fruits like raspberries or strawberries if blueberries are not available.
- For a gluten-free version, you can use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes