Blueberry summer squash cake is succulent and easy to make

Grated zucchini and blueberry are the secrets of this cake’s taste.

Creamy cream flavored with cardamom is eaten with the zucchini and blueberry cake. Roni Lehti

Chef inspired by carrot cake Risto Mikkola baked a cake from another vegetable, zucchini.

Despite its rather neutral taste, or precisely because of it, zucchini is a very versatile raw material.

First of all, zucchini can be eaten raw, for example, in salads or like cucumber on bread, but it also withstands cooking well. It can be used in soups, stews and, for example, as lasagna sheets.

Zucchini is a versatile vegetable. Mari Moilanen

Zucchini is an inexpensive and versatile vegetable that can even be used to bake a cake. Thanks to the zucchini, the cake becomes very juicy and moist.

The taste of zucchini can be described as mild – or as Mikkola says directly:

– Zucchini is a tiring vegetable. Pretty insignificant on its own, but you can make a lot of delicious dishes out of it. Or a cake with a sophisticated taste like this, Mikkola continues.

This time he has combined zucchini with blueberry. According to Mikkola, blueberry brings a great forest flavor to the cake.

Forest blueberries are more acidic than bush blueberries growing in the garden, so if you want to play with the strength of the blueberry flavor, choose the berry accordingly.

Forest blueberries are more acidic than bush blueberries. Antti Mannermaa

The carrot cake has a thick cream cheese frosting, but for the zucchini cake, Mikkola made the frosting from sour cream. The wonderful bun-like taste comes from the cardamom, of course.

You need patience with zucchini cake, because it only gets better the longer you wait without eating it.

– The cake is at its best on the third day, says Mikkola.

The cake is of course decorated with blueberries. It is recommended to use bush blueberries as a garnish, as they do not color the sour cream.

Blueberry is suitable for decoration, as it does not color the sour cream. Roni Lehti

Zucchini blueberry pie

3 dl dark cane granulated sugar

3 large or 4 small eggs

3 dl rapeseed oil

0.25 tsp of vanilla flavoring

4.5 dl wheat flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of cinnamon

0.5 tsp of salt

300 g of grated zucchini

200 g of blueberries

1. Measure sugar and eggs into a bowl or food processor and beat until light foam. Add the oil in a thin strip.

2. Mix the dry ingredients and spices in another bowl.

3. Add the flour mixture and grated zucchini alternately in three parts to the egg mixture. Mix and turn the dough with an arrow until all the ingredients are properly mixed.

4. Pour the batter into two greased 20 cm pans or one greased 24 cm pan. Finally, add the blueberries on top of the cake.

5. Bake the cake bases on the middle level of the oven at 170 degrees for about 25 minutes. The surface of the finished base feels elastic and is golden brown in color.

6. Let the bases cool in the pan for a while, then transfer them to a wire rack to cool. Cut the cake into portions. Decorate them with cardamom metana and blueberries.

Note! If you bake the cake in one pan, you will probably have to increase the baking time.

Cardamom mint

300 g sour cream

50 g powdered sugar

1 tablespoon cardamom

1. Beat the powdered sugar, sour cream and cardamom in a food processor until the ingredients are properly mixed into a foam.

2. Use a spoon dipped in hot water to roll beautiful balls on top of the cake pieces, or you can also extrude rosettes on top of the cake.

Churchill Reserve Port, Portugal (€9.99)

Sweet and dark berry port wine complements the flavors of the luscious cake.

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