Blueberry Zucchini Cake

Preheat the oven to 350 degrees. Grease and flour an 8-inch round cake pan with a removable bottom. Use oil to grease the pan and lightly dust it with flour.
Grate the zucchini and measure 1 ½ cups right away. Wrap it in a kitchen towel or cheesecloth and squeeze out the extra moisture. You will end up with less zucchini.
1 ½ cups grated Zucchini
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
1 ½ cups All-Purpose Flour, 1 teaspoon Baking soda, 1 teaspoon Baking powder, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon
In a separate bowl, whisk together the eggs, oil, sugars, and vanilla extract until smooth. Add the milk and mix again.
½ cup Granulated sugar, ½ cup Light brown sugar, 2 large Eggs, ½ cup Vegetable oil, 1 teaspoon Vanilla extract, ¼ cup Whole milk room temperature
Add the flour mixture to the wet mixture in two batches, stirring each time.
Fold in the grated zucchini and dusted blueberries into the batter.
1 cup fresh blueberries mixed in 1 teaspoon flour
Pour the batter into the prepared pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Start checking the cake at the 40-minute mark.
If the cake starts to brown too much, cover it with foil.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, turn it out onto a cooling rack to cool completely.

To make the frosting, use a mixer to blend the butter and cream cheese until smooth.
4 oz unsalted butter room temperature, 4 ounces cream cheese room temperature
Add the powdered sugar, vanilla, and heavy cream. Beat until the mixture is smooth.
1 teaspoon Vanilla extract, 1 teaspoon Heavy Cream, 1 ½ cups Confectioner's
Frost the cooled cake with the cream cheese frosting. If you like, you can garnish it with extra blueberries.