Special delivery: blueberry zucchini cake

Ingredients

• 3 Eggs lightly beaten
• 3/4 Cup Vegetable Oil
• 3 Tsp. Vanilla Extract
• 2 Cups White Sugar
• 1/4 Cup Brown Sugar
• 3 Cups shredded zucchini
• 3 Cups All purpose flour
• 1 Tsp. Salt
• 1 Tsp. Baking Powder
• 1/4 Tsp. Baking Soda
• 1 Tbsp. Ground Cinnamon
• 1 Pint Fresh Blueberries
• Sprinkle of Nutmeg
• Crumb Topping
• 2/3 Cup Flour
• 1/2 Cup Brown Sugar
• 1 Tsp. Cinnamon
• 1/2 Cup Softened Butter

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Blueberry cake, the french "tourte des pyrénées"

Preparation

• Preheat oven to 350°
  Lightly grease Bundt Pan
• In large bowl, beat together the eggs, oil, vanilla and sugar.
  
• Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon.
• Gently fold in blueberries and move to pan
  
• For the crumb topping, mix the ingredients with your hands and sprinkle over the top of the loaf pan.
• Bake 55 minutes in the preheated oven or until a knife inserted in the center of the cake comes out clean.
  
• Cool 20 minutes and then transfer to a cooling rack
  ENJOY!