• Start by preheating the oven to 350F/177C. Line a 9x13-inch (23x33-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.