Butternut Blueberry Cake

We have always had a love of baking our vegetables. Every last one of you has, no doubt, been forced to endure the dreaded zucchini bread. But why should zucchini have all the fun. Squash of any kind can be turned into lovely cakes, as well as parsnips, beets, sweet potatoes, Jerusalem artichokes (which are neither artichokes nor from Jerusalem!) and the list goes on.

Recently we had a beautiful butternut squash that seems destined to be a cake. We added some frozen blueberries, as you will see in our note, and had a delicious cake. Since our squash proved abundant, we made a cake in Lucinda's Wood Cake Box and a few smaller versions.

UPDATE: Did I forget to mention the squash was cooked and mashed????


After Thanksgiving when you find a small bowl of leftover butternut squash, give this recipe a try.

Butternut Blueberry Cake

2 cups flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed butternut squash
2 beaten eggs
1/2 cup vegetable oil
1/2 cup milk
1 cup frozen blueberries, dredged boldly (NOTE: Freezing the blueberries helps them stay a bit intact during the long baking.)


In a large bowl, whisk the flour, sugar, cinnamon, soda and salt together to blend

In a smaller bowl, mix the butternut squash, eggs, oil, and milk. I may look a bit lumpy and curdled, but that is the way it should look

Add the dry ingredients to the butternut squash mixture to the and blend well

Fold in the frozen, dredged blueberries.

Pour into prepared Lucinda’s Wood Cake Box.

Bake for 1 1/2 hours.