This Moist Blueberry Zucchini Cake is a delightful treat made with fresh blueberries and garden-fresh zucchini. It’s fluffy, sweet, and perfect for a snack or dessert!
Making this cake is a fun way to sneak in some veggies. Don’t worry, no one will taste the zucchini! Plus, it’s a great way to use up extra zucchini when your garden overflows. 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works well for this cake. If you’re looking for a healthier alternative, you could try whole wheat flour or a gluten-free blend. Just keep in mind, it may change the texture a bit!
Zucchini: Freshly grated zucchini keeps the cake moist. If you don’t have zucchini, shredded carrots can be a great substitute. Just be sure to squeeze out excess moisture to avoid a soggy cake!
Blueberries: Fresh blueberries add bursts of flavor. If they’re out of season, frozen blueberries can be used—just thaw and drain them first to prevent excess moisture in the batter.
Oils: I prefer vegetable oil for its neutral flavor, but you can use coconut oil for a different taste or even apple sauce for a lower-fat option. This will make the cake slightly denser, but still delicious.
How Do I Achieve the Best Texture for My Cake?
A key to getting the right texture is not to overmix the batter once you add the dry ingredients. Mix just until combined to keep the cake light and fluffy. Also, be gentle when folding in the zucchini and blueberries to avoid breaking them apart.
- Whisk your dry ingredients thoroughly to distribute the baking powder and soda evenly.
- When mixing in the wet ingredients, stop as soon as no dry flour shows.
- Check for doneness using a toothpick; it should come out clean with just a few moist crumbs.
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (can substitute frozen, thawed and drained)
- ½ cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prep and 45-55 minutes to bake. Once it’s done, you’ll want to let it cool completely before serving. So, overall, you’re looking at roughly 1 hour and 15 minutes from start to finish (plus cooling time).
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. Take a 9×13-inch baking pan and grease it with butter or non-stick spray, then lightly flour it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will help evenly distribute the leavening agents so your cake rises perfectly. Set the bowl aside for now.
3. Cream the Sugars and Eggs:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until the mixture becomes light and fluffy. This step adds air to your batter, resulting in a fluffy cake!
4. Add Oil and Vanilla:
Slowly drizzle in the vegetable oil and add the vanilla extract while mixing. Keep blending until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Now, it’s time to combine the wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring gently. Be careful not to overmix; just stir until you see no dry flour.
6. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries. If you’re adding nuts, fold those in as well. Be careful to preserve the berries’ shape, as they add beautiful bursts of flavor to your cake!
7. Pour and Spread the Batter:
Pour the batter into your prepared baking pan and spread it out evenly with a spatula.
8. Bake:
Place the pan in the preheated oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
9. Cool the Cake:
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This will help it set and makes it easier to cut and serve.
10. Dust and Serve:
Once the cake is cool, dust the top with powdered sugar if you like. Slice into pieces and enjoy your moist, flavorful blueberry zucchini cake!
Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Blueberries for This Cake?
Absolutely! Frozen blueberries work well in this recipe. Just make sure to thaw and drain them before adding to prevent excess moisture in the batter. You might want to toss them with a little flour to help them stay suspended in the cake while baking!
Can I Substitute the Vegetable Oil?
Yes! You can substitute the vegetable oil with coconut oil or applesauce for a healthier option. If using applesauce, keep in mind that it will make the cake a bit denser but still delicious!
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or you can refrigerate it for up to a week. Make sure it’s fully cooled before storing to keep it moist!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake one day ahead. Just allow it to cool completely, then wrap it tightly and store it in the fridge. It can also be frozen for up to 2 months—just make sure to wrap it well to prevent freezer burn!
