Blueberry & Courgette Cake
Ingredients
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

Method
For the Cake
Preheat oven to 180ÂșC
Grease and line 2 x 20cm (8") round cake tins
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
In a large bowl, mix together the eggs, oil, vanilla and sugar using a hand mixer
Add in the flour, salt, baking powder and mix until well combined
Stir in the grated courgette and then gently fold in the fresh blueberries, taking care not to crush them
Divide the batter evenly between the two prepared cake tins
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
Allow to cool for about 20 minutes in the cake tins, before turning out onto a wire rack to cool completely
For the Icing
Bring both butter and cream cheese to room temperature. This will help to blend and ensure a smooth icing
Whisk the butter and cream cheese with a hand mixer until well combined
Sift the icing sugar into the butter/cream cheese mix and continue to whisk
If your icing is too soft, simply add a little more sifted icing until you are happy with the consistency
Note
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