The Best Blueberry Zucchini Cake Recipe!

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9x13-inch (23x33 cm) pan with parchment, or spray it with non-stick baking spray.
2. Line a large bowl with cheesecloth and grate the zucchini into it. Wrap tightly, massage well, and let sit for about 15 minutes.
3. Cream the butter and sugar for 3 to 4 minutes until smooth. Beat in the eggs until well beaten, then mix in the Greek yogurt and vanilla.
4. Whisk the flour, baking soda, baking powder and salt together, then sift into the batter. Mix on low speed until smooth and well combined.
5. Toss the blueberries with the cornstarch. Fold about one-third into the batter.
6. Squeeze out as much liquid as possible from the zucchini, then fold it into the batter.
7. Spread half the batter in the pan, sprinkle with one-third of the blueberries, then add the remaining batter and spread evenly. Scatter the last third of the blueberries over the top.
8. Bake at 350°F (177°C) for 40 to 45 minutes, until a toothpick in the center comes out clean and the top is golden and springs back when pressed.
9. Let the cake stand in the pan for about 5 minutes, then invert onto a rack, remove the parchment, and turn right side up to cool completely.
10. Beat the softened cream cheese for a few minutes until creamy. Add the powdered sugar and vanilla, then the chilled heavy cream, and beat on slow speed, increasing gradually, for 4 to 5 minutes until thick and fluffy. Mix in the blueberry preserves briefly. If too runny, chill the bowl for 1 hour and beat again.
11. Once the cake is fully cooled, spread all the frosting over it and make decorative dollops with a spoon. Top with extra blueberries if desired.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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