NH Wild Blueberry Zucchini Cake with Lemon Cream Cheese Frosting and Candied Walnuts

New Hampshire Wild Blueberry Zucchini Cake, Lemon Cream Cheese Frosting and Candied Walnuts
I wanted to make a blueberry zucchini cake, but with some thought was thinking the blueberries I had in the fridge from the market were much to large for what I wanted... not to mention kinda flavorless. Luckily here in New England wild blueberries are everywhere! Problem is it takes a LONG time to pick enough to bake anything.

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.

Stir in oil, vanilla, zucchini, and lemon zest. Stir in sifted ingredients.

Carefully fold in blueberries. Pour into prepared  pans.

Bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean. Remove cakes from pans.

Cool completely before frosting.

Now this is my favorite part of making the cake... or any cake. I love this cream cheese frosting recipe. You can nix the lemon and make it into any flavor you want. Sometimes I add orange zest, lime zest, peanut butter... the ideas are endless. But for this cake I went with lemon because lemon pairs perfectly with both zucchini and blueberries. I'm not a fan of heavy sweet frosting either this one is a bit lighter and calls for less sugar than most frosting.

Lemon Cream Cheese Frosting
  • 2 8-ounce packages cream cheese, room temperature
  • 2-3 cups powdered sugar (depends on your desired sweetness... I don't like a super sweet frosting)
  • 1 tbs lemon zest
  • 1 tsp vanilla extract
  • 1 cup whipping cream (heavy cream)
Using kitchen aid, beat cream cheese until light and fluffy. Gradually beat in powdered sugar up to 3cups till desired sweetness add in zest and vanilla. Scrap from mixing bowl, clean and add in cream beat on med/high till soft peaks form. Fold into cream cheese mixture. Place in the fridge for about 30 minutes.

Candied Walnuts
  • 1/2 cup sugar
  • 1 1/2 cups walnuts
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
First roast your walnuts, to do this pre heat oven to 350,  spread nuts on parchment lined cookie sheet. Bake for 5 minutes.  In a sauce pan or large fry pan place sugar over medium heat, as soon as it starts to melt stir constantly when its melted and glossy add in your walnuts. Quickly re spread the nuts before they cool on the parchment lined cookie sheet (careful to keep nuts separate use a fork as they are hot!)  Sprinkle with salt and cinnamon. Let them cool completely before using.

After frosting and decorating refrigerate cake, remove from fridge 1 hour before serving. Great make ahead cake for parties or pot luck!

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