Layered Lemon Zucchini Cake with Blueberries
INGREDIENTS
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2/3 cup canola oil
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2/3 cup milk
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1 3/4 cup sugar
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1/4 cup lemon juice
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3 large eggs
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1 Tbsp lemon zest
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1 tsp vanilla juice
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3 1/3 cup all-purpose flour
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2 tsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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2 cups finely grated zucchini (lightly pat with paper towel to absorb excess moisture)
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8 oz cream cheese softened
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4 Tbsp butter (softened, 1/2 stick)
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3 Tbsp lemon curd
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3 cups powdered sugar
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1/4 tsp vanilla extract
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3 Tbsp heavy cream
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2 cups blueberries (divided)
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