BLUEBERRY ZUCCHINI CAKE

Ingredients:Ingredients:3 eggs, lightly beaten1 cup vegetable oil3 teaspoons vanilla extract 2 1/4 cups white sugar2 cups finely shredded and drained zucchini 3 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder1/4 teaspoon baking soda1 pint fresh blueberries (you can reserve a few for garnish if so desired)  Lemon Butter Cream1 cup butter, room temperature3 ½  cups confectioners sugar1 lemon, juice and zest of (about 2 tablespoons)1 teaspoon vanilla extract1/8 teaspoon saltDirections:Directions:Preheat oven to 350F.Prepare two 8-inch round cake pans.Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean.Cool 20 minutes in pans, then turn out onto wire racks to cool completely.  Lemon Butter CreamCombine butter, sugar and salt and beat until well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).