What grows together goes together is a good way to cook in the kitchen. I love to make the most of in-season produce. I always seem to end up with one more zucchini hanging around and my market bag is always bursting with berries when they are in season. So it seemed only natural to find a way to use them together. And I really love this unique, fresh, summery sheet cake.
I saw a recipe for a zucchini bread with blueberries somewhere, but I didn’t save it our cut it out, the idea just stuck with me. I worked on that idea for a while, but in the end, it seemed to me like a great idea for a straight-up sweet with a twist. The zucchini adds this grassy, vegetal note to the sweetness of the cake and the pop of juicy blueberries. Buttermilk adds a little tang with some freshness brought in with a zip of lemon to the cake and to the sweet, crackly glaze. The added bonus here is that this makes a great big sheet cake that serves a real crowd, so it’s perfect for a summer picnic party.
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“What grows together goes together” is my new favorite thing! My cake is in the oven now…it was a miracle that any batter was left to bake considering how much I loved licking that spoon. The lemony zing is a really special addition to some already yummy flavors.
I can’t believe I don’t have a 15 x 10 rimmed baking sheet. Argh. Trying to think of whether halving the recipe and pan-sharing will work. Any thoughts on the topic. Still struggling to rid myself of frozen shredded zucchini before this year’s crop comes in.
Look for a disposable foil cake pan close to these dimensions in most grocery stores.