Blueberry Zucchini Spice Cake

Renée G.


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

How to Make Blueberry Zucchini Spice Cake


  • 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.

Printable Recipe Card

About Blueberry Zucchini Spice Cake

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