Blueberry Zucchini Spice Cake

Renée G.

By
@ReneeCooks

I can't remember when this recipe wasn't in our family.
Our zucchinis are just getting ready for harvest about the time our blueberries are playing out; so, I usually use frozen berries for this cake...Mama did, too.

The cream cheese frosting is versatile and can be easily adjusted by adding orange or lemon zest; or by substituting butternut or rum flavoring for the vanilla, or a few drops of liquid food coloring for special occasion color schemes.

It is the perfect way to finish off any of your cakes or cupcake


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Comments:

Serves:

12

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. allspice
2 tsp. ground cinnamon
½ tsp. ginger
2 cups shredded zucchini
1 cup blueberries (fresh or frozen)
caramel ice cream topping for drizzle (optional)

CREAM CHEESE FROSTING

1 (8 oz.) package cream cheese, softened
½ cup real butter, softened
1 ½ tsp. pure vanilla extract
1 ½ cups confectioners' sugar

Directions Step-By-Step

1
Preheat oven to 350º F. Grease and flour two 9” round cake pans.
2
Combine eggs, oil and sugar in a large mixing bowl, mix well. Sift dry ingredients into a separate bowl; mix in 1/3 at a time into egg mixture, beating well after each addition.
3
Stir in the zucchini and blueberries. Pour into prepared cake pans. Bake 35 – 40 minutes; until cake tests done with a toothpick.
4
Turn out onto wire racks to cool.
5
Prepare cream cheese frosting.

Cream all ingredients together until smooth. Adding in more confectioners' sugar until mixture is of right spreading consistency.

Makes enough cream cheese frosting for 1 Cake
6
Drizzle with caramel topping, if desired. I don't always do this, but it does add just a touch of more goodness.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern