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Blueberry & Courgette Cake


For the Cake

3 Eggs

250ml (1 cup) Vegetable or sunflower oil

15ml Vanilla Extract

400g (2 cups) White sugar

500ml (2 cups) Grated Courgette

450g (3 cups) Plain Flour

5ml Salt

10ml Baking Powder

500ml (2 cups) Blueberries (Fresh or Frozen)

For the Cream Cheese Icing

200g Full fat Cream Cheese

200g Butter

400g Icing Sugar

Fresh Blueberries to decorate


For the Cake

  1. Preheat oven to 180ºC

  2. Grease and line 2 x 20cm (8") round cake tins

  3. Grate the courgette and place in a clean tea towel. Squeeze out most of the liquid. You will want to have 2 cups of grated courgette. Set aside

  4. In a large bowl, mix together the eggs, oil, vanilla and sugar using a hand mixer

  5. Add in the flour, salt, baking powder and mix until well combined

  6. Stir in the grated courgette and then gently fold in the fresh blueberries, taking care not to crush them

  7. Divide the batter evenly between the two prepared cake tins

  8. Bake for 35-40 minutes in the preheated oven or until a knife or cake scewer inserted in the centre of the cake comes out clean

  9. Allow to cool for about 20 minutes in the cake tins, before turning out onto a wire rack to cool completely

For the Icing

  1. Bring both butter and cream cheese to room temperature. This will help to blend and ensure a smooth icing

  2. Whisk the butter and cream cheese with a hand mixer until well combined

  3. Sift the icing sugar into the butter/cream cheese mix and continue to whisk 

  4. If your icing is too soft, simply add a little more sifted icing until you are happy with the consistency


If using frozen blueberries, I like to divide my batter and put it into the baking tins before adding the blueberries as they may crush and stain the rest of the batter. 

Simply scatter the frozen berries on top of the batter and gently push into the batter, do not mix. The batter will rise around the blueberries

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