Blueberry cake

published on 24 July, 2018 at 11:59
Ingredients:
For the cake:
3 eggs:
1 cup vegetable oil;
1 tsp vanilla extract;
1 ½ cups sugar;
2 cups shredded zucchini;
3 cups flour;
1 tsp baking powder;
½ tsp baking soda;
1 cup blueberries.

For the cream:
1 stick butter, room temperature;
2/3 cup cream cheese;
3 cups powdered sugar;
zest of one lemon.
For the decoration:
fresh blueberries;
lemon zest.
Instructions
Preheat your oven to 180C/350F. Butter and caver with parchment two round baking pans (8 inches/20 cm).
Beat eggs and sugar until pale. Add vegetable oil, vanilla and whisk again. Stir in shredded zucchini.
Combine dry ingredients separately. Mix wet and dry parts of the batter together until smooth. Stir in blueberries and divide between two prepared baking pans.
Bake for 40 minutes or until toothpick comes out clean. Let cool down completely, remove from the pan and level with a knife.
Beat ingredients for the cream together until smooth and fluffy.
Spread half of the cream on top of one cake layer, cover with another and spread leftover cream. Decorate with blueberries and lemon zest.
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