Moist, sweet Zucchini Cake is a delicious relaxed one layer cake. The addition of fresh blueberries adds an irresistible natural sweetness. Topped with sweet tangy Buttercream Cream Cheese frosting or just a sprinkle of powdered sugar.
Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan. Refer to my favorite pan preparation method in the Notes.
In a large bowl whisk together flour, baking soda, baking powder, salt, sugars and cinnamon. Create a well in the center of the flour mixture.
Add the eggs, oil, vanilla, and milk into the center of the flour mixture well. Mix batter together until smooth.
Pour batter into the prepared pan and baking for 30-35 minutes or until a toothpick is inserted into the center and comes out clean.
Remove from oven. Cool for 5 minutes in the pan then turn out onto a cooling rack to cool completely.
To make the frosting, cream the butter and cream cheese together with a mixer until smooth.
Add the powdered sugar, salt, vanilla, and heavy cream and beat until smooth.
Frost cooled cake with cream cheese frosting and garnish with additional blueberries if desired.