Description
A delightful cake combining the sweetness of blueberries with tender zucchini and topped with creamy frosting.
Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cream cheese (softened)
- 1/4 cup butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix the grated zucchini, eggs, vegetable oil, and 1 teaspoon of vanilla extract in a large bowl.
- Prepare the dry ingredients by whisking together the flour, sugar, baking powder, baking soda, and salt in another bowl.
- Combine the dry mixture with the wet ingredients and stir until just combined, then fold in the blueberries.
- Pour the batter into the cake pan and smooth the top. Bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar.
- Frost the cooled cake generously and top with additional blueberries if desired.
- Enjoy your delicious cake!
Notes
Make-ahead tips: Bake the cake a day in advance for optimal flavor. Can be made vegan by substituting eggs and cream cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg