Pastel de calabacín con cobertura de queso crema

Ingredientes

• 2 cupflourAmount2 cupIngredientflour
• 1 tspcinnamonAmount1 tspIngredientcinnamon
• 2 tspbaking sodaAmount2 tspIngredientbaking soda
• 1 tspsaltAmount1 tspIngredientsalt
• 1/4 tspbaking powderAmount1/4 tspIngredientbaking powder
• 3eggsAmount3Ingredienteggs
• 1 1/2 cupsugarAmount1 1/2 cupIngredientsugar
• 1 cupvegetable oilAmount1 cupIngredientvegetable oil
• 1 tspvanilla extractAmount1 tspIngredientvanilla extract
• 2 cupgrated zucchiniAmount2 cupIngredientgrated zucchini, squeezed of excess liquid, squeezed of excess liquid
• 16 ozcream cheeseAmount16 ozIngredientcream cheese, softened to room temperature, softened to room temperature
• 1 stickbutterAmount1 stickIngredientbutter, room temperature, room temperature
• 2 cuppowdered sugarAmount2 cupIngredientpowdered sugar

Preparación

1. 1

   Preheat oven to 350 degrees. Butter two 9-inch baking pans and line bottoms with parchment. In a medium bowl, whisk flour, cinnamon, baking soda, salt, and baking powderAmount¼ tspIngredientbaking powder.

2. 2

   In a medium bowl, beat eggs, sugar, vegetable oilAmount1 cupIngredientvegetable oil, and vanilla. Gradually stir in the flour mixture and zucchini. Pour mixture into baking pans. Bake for 30 minutes or until a toothpick inserted comes out clean. Allow cakes to cool before frosting.

3. 3

   In a medium bowl, mix cream cheese and butter together. Add powdered sugarAmount2 cupIngredientpowdered sugar and vanilla; mix until smooth, divide in half.

4. 4

   Set one of your cakes flat and spread half of your frosting in an even layer, place the second cake on top of frosting layer and spread the rest of your frosting on top and smooth down, top with fresh blueberries.