blueberry zucchini spice cake

Name: Blueberry Zucchini Spice Cake
Prep time: 25 min
Cook time: 40 min
Yield: 12
Cuisine: Southern
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

(1 rating)

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

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 rating)

yield 12 serving(s)

prep time 25 Min

cook time 40 Min

method Bake

Ingredients For blueberry zucchini spice cake

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

How To Make blueberry zucchini spice cake

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.
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