Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated zucchini, squeezed lightly
  • 1 1/2 cups fresh blueberries
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon (for streusel)
  • 4 tbsp cold unsalted butter, cubed
  • 1/2 cup powdered sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x9 pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until no clumps remain.
  3. Create a well in the center and add the eggs, oil, and vanilla extract. Stir with a spatula until just combined.
  4. Fold in the grated zucchini until evenly distributed throughout the batter.
  5. In a small separate bowl, toss the blueberries with a pinch of flour. Gently fold them into the batter using a 'cut and fold' motion to avoid crushing the berries.
  6. Pour the batter into the prepared pan and smooth the top with your spatula.
  7. Prepare the streusel by rubbing the cold butter into the flour, brown sugar, and cinnamon using your fingertips until it forms pea-sized crumbs.
  8. Scatter the crumble evenly over the batter.
  9. Bake for 55–65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 10 minutes before transferring to a wire rack. Whisk glaze ingredients together and drizzle over the cake once cooled slightly.