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