Easy Blueberry Zucchini Cake Recipe (video)

a large blueberry sheet cake on a table

Cakes this good should be illegal! The best blueberry zucchini cake recipe, with blueberry cream cheese whipped cream frosting. Every bite of this blueberry cake is bursting with incredible flavor! This easy sheet cake is made with grated zucchini, Greek yogurt, and loads of plump blueberries. If you’ve never had zucchini cake before, you’re missing you! It adds tons of moisture to the cake, making it irresistible! This easy sheet cake recipe is perfect for end-of-summer, or anytime of the year!

Watch My Blueberry Cake Video Tutorial

Watch my YouTube blueberry zucchini cake video tutorial for step-by-step instructions and see how I make this cake at home in my kitchen! It’s an easy and delicious dessert! Want to keep up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Zucchini Cake Recipe

Simple and easy does it for this delicious blueberry sheet cake recipe! Here are some tips for the main ingredients. Find the full list of ingredients in the printable recipe card below.

  • Zucchini: I used regular green zucchini for my video but you can also use yellow or Mexican zucchini. No need to peel it either!
  • Blueberries: fresh blueberries will work best. If you want to use frozen berries, first thaw them and drain any liquids.
  • Greek Yogurt: I recommend using a full-fat version of yogurt, not a non-fat version.
  • Eggs: have the eggs at room temperature for best results. Cold eggs will cause the batter to bake more slowly.
  • Cornstarch: toss the berries in cornstarch to thicken the berry juices as the cake bakes.
  • Cream Cheese: for making the blueberry frosting. Soften the cheese at room temperature for about 30 minutes. It should be just softened, not melted!
  • Heavy Cream: keep the cream refrigerated until you’re ready to use it.
a blueberry zucchini sheet cake on a wire rack, on a marble table

Supplies & Tools for the Recipe

Need some supplies or tools for making this blueberry zucchini cake at home? Shop my Amazon affiliate links for some of the same items I use in my kitchen! Using these links won’t cost you extra and I’ll earn a small commission.

a close up of a slice of zucchini blueberry cake on a plate

Preparing the Zucchini

You’ll love how quick and easy this blueberry zucchini sheet cake is to make! Here’s how it’s done.

Start by preheating the oven to 350F/177C. Line a 9×13-inch brownie pan with parchment paper. Or, you can spray the sides and bottom with a non-stick baking spray.

Line a large mixing bowl with a cheesecloth. Grate the zucchini into the mixing bowl. Wrap the grated zucchini tightly, massage it well, then let the zucchini sit for about 15 minutes while you prepare the cake batter.

How to Make Blueberry Zucchini Cake

  1. In a large mixing bowl, cream together the softened butter and sugar for about 3 to 4 minutes, until the butter is creamy and smooth. Next, add in the eggs and beat again for a few minutes, until the eggs are well beaten. Add in the Greek yogurt and vanilla next and give the cake batter a quick mix.
  2. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the cake batter. Mix the wet and dry ingredients together on slow speed, just until the batter is well combined and smooth.
  3. Toss the blueberries in a large bowl with the cornstarch until they’re well coated. Add about one-third of the blueberries into the batter and fold them in.
  4. Return to the zucchini: wring and massage the grated zucchini, squeezing out as much liquid as possible. Add the zucchini into the cake batter and fold it in.
  5. Spread half of the prepared cake batter into the pan and spread it evenly with an off-set spatula. Sprinkle one-third of the blueberries over the batter, then add the remaining batter on top. Spread the cake batter evenly again, then add the last third over the top.
a sheet cake topped with blueberry frosting on a table

Baking Instructions for Blueberry Cake

Bake the zucchini cake in your preheated oven at 350F for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and will spring back when gently pressed on top.

Allow the cake to stand at room temperature in the pan for about 5 minutes, then place a wire rack or cutting board over the cake and invert it. Remove the parchment paper from the cake, then invert the cake again onto a wire rack. Allow the cake to cool completely at room temperature.

Making the Blueberry Cream Cheese Frosting

While the cake is cooling, it’s the perfect time to make the cream cheese frosting. You’ll want to eat this frosting by the spoonful! It’s so delicious and creamy!

  1. Place the softened cream cheese into a large mixing bowl. It should be just slightly softened, not melted! Using a mixer, beat the cream cheese for a few minutes until it’s creamy and smooth.
  2. Next, add in the confectioner’s sugar and vanilla. Mix again until the sugar is incorporated. Add in the chilled heavy cream next.
  3. Mix the cream and the cheese together, starting out on slow speed and working your way up, until the frosting is thick, creamy and fluffy; about 4 to 5 minutes.
  4. Add the blueberry preserves last and mix them in briefly.

Note: if your frosting is too runny and melted, that means it’s not chilled enough! Place the entire bowl into the refrigerator for 1 hour, then mix again.

a slice of cake on a plate, with a large cake on a table

Decorating the Cake & Serving

Before frosting your cake, ensure that it’s completely cooled, otherwise your frosting will melt! Spread all the frosting over the cooled cake, then use a spoon to create decorative dollops. Add more blueberries on top, if desired.

Use a sharp knife to cut the cake into 16 squares for serving. This cake can be enjoyed right away, or you can refrigerate it for later. It’s best enjoyed with 2 days.

More Recipes!

Enjoyed this easy and delicious zucchini cake? Make sure to check out some of my other dessert recipes you’re sure to enjoy!

  • Chocolate Zucchini Cake: the best chocolate cake you’ll ever have! The zucchini makes the cake extra rich, moist and chocolatey! With chocolate frosting.
  • Apricot Zucchini Bread: quick and easy dessert bread with grated zucchini, dried apricots and almonds. This bread is delicious enjoyed warm with a cup of tea or coffee!
  • Blueberry Crumble Cake: an easy blueberry cake topped with a crumble oat topping and blueberry whipped cream.
  • Blueberry Lemon Cake: one of my favorites! Blueberry cake layers are assembled with a lemon curd filling and frosted with a lemon cream cheese frosting.

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a large blueberry sheet cake on a table
5 from 2 votes

Easy Blueberry Zucchini Sheet Cake Recipe (video)

30 mins prep + 45 mins cook
16 servings
The best, easy blueberry zucchini sheet cake recipe with blueberry cream cheese frosting! The most delicious blueberry cake!

Ingredients 

For Blueberry Zucchini Cake:

  • 1 medium green zucchini, about 2 cups grated
  • 3/4 cup unsalted butter, softened at room temp
  • 1 cup granulated sugar
  • 4 large eggs, at room temp
  • 1 cup Greek yogurt, full-fat
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 cups blueberries
  • 2 tbsp cornstarch

For Cream Cheese Frosting:

  • 12 oz cream cheese, softened at room temp
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream, well-chilled
  • 1/2 cup blueberry preserves

Instructions

  • Start by preheating the oven to 350F/177C. Line a 9×13-inch (23×33-cm) brownie pan with parchment paper. Or, you can spray the sides and bottom with a non-stick baking spray.

Prepping the Zucchini:

  • Line a large mixing bowl with a cheesecloth. Grate the zucchini into the mixing bowl. Wrap the grated zucchini tightly, massage it well, then let the zucchini sit for about 15 minutes while you prepare the cake batter.

Making the Cake:

  • In a large mixing bowl, cream together the softened butter and sugar for about 3 to 4 minutes, until the butter is creamy and smooth. Next, add in the eggs and beat again for a few minutes, until the eggs are well beaten. Add in the Greek yogurt and vanilla next and give the cake batter a quick mix.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the cake batter. Mix the wet and dry ingredients together on slow speed, just until the batter is well combined and smooth.
  • Toss the blueberries in a large bowl with the cornstarch until they’re well coated. Add about one-third of the blueberries into the batter and fold them in.
  • Return to the zucchini: wring and massage the grated zucchini, squeezing out as much liquid as possible. Add the zucchini into the cake batter and fold it in.
  • Spread half of the prepared cake batter into the pan and spread it evenly with an off-set spatula. Sprinkle one-third of the blueberries over the batter, then add the remaining batter on top. Spread the cake batter evenly again, then add the last third over the top.

Baking Instructions:

  • Bake the zucchini cake in your preheated oven at 350F/177C for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and will spring back when gently pressed on top.
  • Allow the cake to stand at room temperature in the pan for about 5 minutes, then place a wire rack or cutting board over the cake and invert it. Remove the parchment paper from the cake, then invert the cake again onto a wire rack. Allow the cake to cool completely at room temperature.

Making the Frosting:

  • Place the softened cream cheese into a large mixing bowl. It should be just slightly softened, not melted! Using a mixer, beat the cream cheese for a few minutes until it’s creamy and smooth.
  • Next, add in the confectioner’s sugar and vanilla. Mix again until the sugar is incorporated. Add in the chilled heavy cream next.
  • Mix the cream and the cheese together, starting out on slow speed and working your way up, until the frosting is thick, creamy and fluffy; about 4 to 5 minutes.
  • Add the blueberry preserves last and mix them in briefly.
  • Note: if your frosting is too runny and melted, that means it’s not chilled enough! Place the entire bowl into the refrigerator for 1 hour, then mix again.

Decorating & Serving:

  • Before frosting your cake, ensure that it’s completely cooled, otherwise your frosting will melt! Spread all the frosting over the cooled cake, then use a spoon to create decorative dollops. Add more blueberries on top, if desired.
  • This cake can be enjoyed right away, or you can refrigerate it for later. It’s best enjoyed with 2 days.

Nutrition

Serving: 1piece | Calories: 459kcal | Carbohydrates: 51g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 364mg | Potassium: 178mg | Fiber: 2g | Sugar: 31g | Vitamin A: 992IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 1mg