This Moist Blueberry Zucchini Cake is a tasty treat that combines fresh blueberries and lovely zucchini. It’s soft, sweet, and has a hint of spice that makes every bite enjoyable!
And let’s be real—zucchini in cake means we can call it healthy, right? 😄 I love serving it warm with a sprinkle of powdered sugar on top. It’s a delightful afternoon snack!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base here, giving structure to the cake. If you’re looking for a gluten-free option, you can use a gluten-free baking blend instead.
Zucchini: Grating zucchini adds moisture. Make sure to squeeze it to remove excess water to avoid a soggy cake. Yellow squash is a great substitute if you don’t have zucchini on hand.
Blueberries: Fresh blueberries pop with flavor, but you can swap in frozen blueberries. Just make sure to thaw and drain them to prevent extra moisture.
Sour Cream/Yogurt: These add moisture and richness. Greek yogurt is a good alternative if you want a bit more protein. You can also use applesauce for a lower-fat option.
How Do I Get the Right Texture for My Cake?
The texture of your cake hinges on how well you mix the ingredients. When creaming the butter and sugar, aim for a light and fluffy mix—that’s what gives your cake that airy texture.
- Combine dry ingredients separately to ensure even distribution before mixing.
- When adding dry to wet ingredients, mix until just combined to keep the cake tender.
- Be gentle when folding in zucchini and blueberries. Overmixing can lead to a dense cake.
Follow these tips, and you’ll end up with a moist, delicious cake every time!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh blueberries (can be frozen, thawed, and drained)
- 1/2 cup sour cream or plain yogurt
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and 45-55 minutes to bake, leaving you with a total time of about 1 hour to 1 hour and 10 minutes. After baking, allow it to cool for about 10-15 minutes before enjoying your tasty creation!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9-inch cake pan, or you can line it with parchment paper for easy removal later. This step is essential to prevent your cake from sticking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This mixture will create a wonderful base flavor for your cake. Set this bowl aside for now.
3. Cream Butter and Sugars:
In a large bowl, cream your softened butter with both granulated sugar and brown sugar until the mixture looks light and fluffy. This step is crucial as it helps incorporate air into the cake, making it soft and tender!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract for a pleasant aroma and flavor boost!
5. Combine Wet and Dry Ingredients:
Now it’s time to combine! Add the dry mixture to the wet ingredients in three batches, alternating with the sour cream. Start and finish with the flour mixture. Stir gently until just combined—don’t overmix!
6. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries, taking care not to crush those juicy berries. This cake is all about keeping those blueberries whole for delicious bursts of flavor!
7. Bake the Cake:
Pour the batter into your prepared cake pan and smooth the top. Slide it into the oven and let it bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The smell will be amazing!
8. Cool and Serve:
Once baked, let the cake cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. When it’s ready to serve, you can enjoy it plain or dust it with powdered sugar for a sweet touch. Enjoy every delicious slice!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries?
Absolutely! Just make sure to thaw and drain them before adding to the batter to avoid excess moisture. Frozen blueberries can also add nice color and flavor to the cake!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze individual slices for up to 3 months!
Can I Substitute the Zucchini?
Yes! You can replace the zucchini with an equal amount of grated carrots or applesauce for a different flavor and texture. Just remember to squeeze out any excess moisture, similar to how you would with the zucchini.
Can I Make This Cake Vegan?
To make this cake vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg) and use a plant-based butter substitute. Make sure your sour cream or yogurt is dairy-free as well!
