|New Hampshire Wild Blueberry Zucchini Cake, Lemon Cream Cheese Frosting and Candied Walnuts|
I'm pretty lucky to have an abundance of wild blueberries, strawberries, raspberries, and blackberries all on our property. So I went out to look for my blueberries.
Unfortunately its early in the summer so they are just starting to ripen, which makes my task of collecting a full cup very hard!
|I also found a few raspberries... It is the 4th of July so I threw them in as well... its my 'red' for a semi patriotic red white and blue cake!|
As you can see the size difference between a regular high bush blueberry and a wild blue berry is...
Zucchini is something I tend to bake with towards the end of the summer when everyone is giving away the baseball bat sized squash. With those large ones all you need to do is cut them length wise and scrape the seeds out before shredding.
But today I'll be using a medium/small one.
Wild Blueberry Zucchini Cake with Lemon Cream Cheese Frosting and Candied Walnuts
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 3 eggs
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup wild blueberries
- 1 tablespoon lemon zest
Preheat oven at 350 degrees F. Grease (2) 9 in cake pans.
Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar and brown sugar, and continue beating until well blended.
Lemon Cream Cheese Frosting