Blueberry Zucchini Spice Cake

Renée **II**


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

★★★★★ 1 vote
25 Min
40 Min


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)


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


1Preheat oven to 350º F. Grease and flour two 9” round cake pans.
2Combine 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.
3Stir in the zucchini and blueberries. Pour into prepared cake pans. Bake 35 – 40 minutes; until cake tests done with a toothpick.
4Turn out onto wire racks to cool.
5Prepare 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
6Drizzle 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