My P.S. (Princely Spouse) and I were married 38 years ago today. It was a hot and busy labor day weekend in 1978 but truly a labor of love. Pun intended. Two kids and four grandkids later, we’re still dining together. Food is one of our mutual loves. It’s become a fascinating hobby of sorts. I’m posting a absolutely delicious cake recipe today in our honor.
Every few years my P.S. (Picks Stuff/ hubby) and his uncle go off into northern Minnesota and camp for several days. Their purpose? Blueberry picking! They’re very good at it, having the patience to spend three days squatting and swatting and filling large buckets with perfectly ripe and sweet blueberries. My P.S. then has his own complicated process to clean them and package them for freezing.
My role is to use them in interesting ways. Besides muffins and other baked goods I like to find ways to use blueberries that are a bit more out of the box. The roasted beet, blueberry and goat cheese salad I posted recently was a new recipe this year. I posted cute little skillets with bourbon, peach and blueberry crumble recently and that was a huge hit with us. When I picked up a zucchini the other day I wanted to find a recipe that included zucchini with blueberries. What I found was a piece of cake!
Well it was a whole cake, but you know what I mean. It’s called a snack cake but I think all cake is for snacking! The cake does actually have a fruit and a vegetable in it, let’s call it nutritious.
I measured the sugar, eggs, oil and vanilla into a bowl and used a handheld mixer to beat them well. I shredded the zucchini with a fine grater and folded it into the bowl. The recipe called for 2 cups but my zucchini was very wet so I used 1 cup. You might want to adjust based on how watery your zucchini is after shredding.
The flour, baking powder, baking soda and salt went into another bowl and whisked well before stirring into the wet mixture. I stirred just enough to blend it, I didn’t overwork it. I put the blueberries, still frozen, into another bowl with a tablespoon of flour and stirred until they were all coated. This prevents them for falling to the bottom of the cake as it bakes. I carefully stirred the berries into the cake batter a few times and was ready to pour it into the baking pan.
I’d sprayed the pan with cooking spray and now spread the cake batter with a small offset spatula. When it was spread evenly I slid the pan into the oven and set the timer for 50 minutes.
At 50 minutes I toothpick tested the center and the toothpick came out clean. I set the pan on a rack to cool.
Later I made the frosting. I beat the room temp butter until it was smooth.
I added half of the powdered sugar and beat again until it was smooth.
I poured 2 tablespoons of lemon juice into the bowl and beat again. Adding the remainder of the powdered sugar, I beat the frosting until it was smooth and ready to spread.
I placed the pan into the refrigerator to cool and firm up before cutting into pieces and placing in a storage container. I placed the container in the fridge again and waited.
I wasn’t going to wait until morning, I was going to have a midnight snack. I cut myself a piece of cake about midnight and devoured it. I totally forgot to take a picture! So I had a second piece, after taking the necessary photos. I tell you, this cake is heavenly. Of course I expected it to be moist, as the zucchini will do that. But the combination of blueberries and vanilla with a lemon frosting was divine.
The interesting thing about this cake is the texture. The top and sides have an almost crunchy texture that is very pleasing. We noticed this even on the second day. I’m not sure if eventually the cake will soften as the moisture redistributes in the cake. But it’s a neat feature for now! This cake recipe is definitely a keeper!
Blueberry Zucchini Snack Cake
1 cup vegetable oil
1 tablespoon vanilla extract
2 1/4 cups white sugar
2 cups of shredded zucchini (I used one cup since my zucchini was a very wet one)
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups of fresh blueberries (I used frozen)
1 cup (2 sticks) butter; room temp
4 cups powdered sugar
2 tablespoons lemon juice
Preheat oven to 350°F. Grease and flour a 9×13-in pan.
Beat eggs, oil, vanilla and sugar in a bowl with an electic mixer. Shred zucchini and fold into batter.
Whisk flour, salt, baking powder and baking soda together in a separate bowl. Add to wet ingredients and stir just until mixed.
Toss blueberries with a tablespoon of flour and stir into cake batter. Spread batter into prepared pan.
Place pan in oven for 50 minutes or until it begins to turn golden on top and toothpick tests dry in center of cake.
Cool on rack and frost.
Beat butter in a bowl until smooth. Beat in half of powdered sugar until smooth.
Add lemon juice and beat until mixed. Beat in remaining powdered sugar until smooth and thick.
Frost cake with an offset spatula and refrigerate until frosting is firm. Cut into pieces and store in a covered container in the fridge.
Adapted from The View From Great Island