Description
Blueberry Zucchini Cake is a moist and tender sheet cake made with grated zucchini, juicy blueberries, Greek yogurt, and vanilla, then finished with a fluffy blueberry cream cheese frosting. It is an easy summer dessert that serves a crowd and is perfect for using fresh zucchini and blueberries.
Ingredients
Scale
- 1 medium green zucchini, about 2 cups grated
- 3/4 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 cup full-fat Greek yogurt
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups blueberries
- 2 tablespoons cornstarch
- 12 ounces cream cheese, softened at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, well chilled
- 1/2 cup blueberry preserves
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper or coat it with nonstick baking spray.
- Line a large bowl with cheesecloth and grate the zucchini into it. Wrap the zucchini tightly, massage it, and let it rest for about 15 minutes while preparing the batter.
- In a large mixing bowl, cream the softened butter and granulated sugar for 3 to 4 minutes, until smooth and fluffy.
- Add the eggs and beat for a few minutes until well incorporated. Mix in the Greek yogurt and 2 teaspoons vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Sift the dry ingredients into the wet mixture and mix on low speed just until smooth and combined.
- Toss the blueberries with the cornstarch until evenly coated. Fold about one-third of the blueberries into the cake batter.
- Squeeze as much excess liquid as possible from the grated zucchini, then gently fold the zucchini into the batter.
- Spread half of the batter evenly into the prepared pan. Sprinkle another third of the blueberries over the batter. Add the remaining batter, spread evenly, and top with the final third of the blueberries.
- Bake for 40 to 45 minutes, or until the cake is golden brown, springs back when lightly pressed, and a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for about 5 minutes. Carefully invert it onto a rack, remove the parchment paper, then turn it upright and cool completely.
- To make the frosting, beat the softened cream cheese for a few minutes until creamy and smooth.
- Add the powdered sugar and 1 teaspoon vanilla extract and mix until incorporated. Pour in the chilled heavy cream and beat, gradually increasing the mixer speed, for 4 to 5 minutes until thick and fluffy.
- Add the blueberry preserves and mix briefly until incorporated.
- Spread the blueberry cream cheese frosting over the completely cooled cake. Decorate with additional fresh blueberries if desired.
- Cut the Blueberry Zucchini Cake into 16 squares and serve immediately or refrigerate until ready to enjoy.
Notes
- Squeeze the grated zucchini thoroughly to remove excess moisture and prevent a heavy or soggy cake.
- Fresh blueberries provide the best texture. If using frozen blueberries, thaw and drain them before adding them to the batter.
- Use full-fat Greek yogurt for the richest and most tender cake texture.
- Make sure the eggs are at room temperature so the batter mixes and bakes evenly.
- Do not overmix the batter after adding the flour, as this can make the cake dense.
- Allow the cake to cool completely before frosting it to prevent the cream cheese frosting from melting.
- If the frosting becomes too soft or runny, refrigerate it for about 1 hour, then whip it again.
- Store the frosted cake covered in the refrigerator. It is best enjoyed within 2 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 459 kcal
- Sugar: 31 g
- Sodium: 364 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.4 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 117 mg