This moist blueberry zucchini cake is a fun twist on a classic dessert! The fresh blueberries and zucchini make it super fluffy and add a lovely sweetness that you can’t resist.
Plus, who knew sneaking veggies into cake could be so delicious? I love serving it warm with a dollop of whipped cream or just enjoying it as a snack. Perfect for when you’re craving something sweet! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake, giving it structure. You can swap it for whole wheat flour for added fiber, but your cake may be denser.
Zucchini: Grated zucchini keeps the cake moist. If you don’t have zucchini, you can use finely grated carrots or applesauce, though the flavor will change slightly.
Blueberries: Fresh blueberries are best for this recipe. If using frozen, do not thaw them beforehand. You could also try raspberries or chopped strawberries if you prefer.
Sour Cream: Adds richness and moisture. Plain yogurt or buttermilk works in its place for a lighter option.
How Do I Get the Zucchini Perfectly Grated?
Grating zucchini properly is essential to avoid a soggy cake. Here’s how you can do it right:
- Start with a medium-sized zucchini, as too much will add excess moisture.
- Use the largest hole on a box grater or a food processor for easy grating.
- Once grated, place the zucchini in a clean dishcloth and squeeze out as much water as you can. This keeps your cake from becoming too wet.
What’s the Best Way to Fold in Blueberries?
When incorporating blueberries, it’s important to be gentle to prevent them from smashing:
- After mixing your batter, add the blueberries on top.
- Using a spatula, scoop from the bottom and fold over the top in a circular motion.
- Repeat a few times until just mixed. Avoid stirring too much!
These tips will help you make a delightful blueberry zucchini cake that everyone will love! Enjoy your baking!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh blueberries (can substitute frozen, but do not thaw)
- 1/2 cup sour cream or plain yogurt
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 45-55 minutes to bake. Allow about 20 minutes for cooling in the pan before enjoying or serving. Overall, you’ll be enjoying this moist and tasty treat in a little over an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important for even baking. Prepare a 9×13-inch baking pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices, which is essential for a great bake!
3. Cream the Butter and Sugars:
In a large bowl, use a hand mixer or a stand mixer to beat the softened butter along with the granulated sugar and brown sugar until it’s light and fluffy, about 3-4 minutes. This step adds air to your batter, resulting in a tender cake.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Next, stir in the vanilla extract until everything is well combined. This brings warmth and flavor to your cake!
5. Incorporate the Zucchini:
Mix in the freshly grated zucchini until it’s evenly distributed throughout the batter. This will not only add moisture but also make the cake extra delicious!
6. Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Use a spatula or wooden spoon to mix gently until just combined. Avoid over-mixing to keep your cake light and fluffy!
7. Fold in the Blueberries:
Gently fold in the fresh blueberries. Be careful not to crush them as you mix; you want those beautiful bursts of berry flavor in every bite!
8. Pour and Spread the Batter:
Pour the batter into your prepared pan and spread it out evenly. Give it a little shake to settle the batter.
9. Bake the Cake:
Bake in the preheated oven 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.
10. Cool the Cake:
Once baked, allow the cake to cool in the pan on a wire rack for about 20 minutes. Carefully remove it from the pan and let it cool completely on the rack before serving. This helps to enhance the flavors even more!
11. Serve and Enjoy:
For a delightful finishing touch, you can dust the cooled cake with powdered sugar or top it with a simple glaze. Enjoy this moist and flavorful blueberry zucchini cake as a perfect dessert or sweet snack any time of the day!
FAQ for Moist Blueberry Zucchini Cake
Can I Substitute the Granulated Sugar?
Absolutely! You can use coconut sugar, honey, or maple syrup as alternatives. Just keep in mind that these substitutions may slightly alter the cake’s texture and sweetness. Adjust the amount accordingly, especially with liquid sweeteners like honey and syrup.
How Can I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight before enjoying.
Can I Add Nuts or Other Fruits?
Yes, you can definitely add nuts like walnuts or pecans for extra crunch. You can also mix in other fruits like diced apples or peaches. Just be sure to adjust the quantity to maintain the right consistency of the batter!
How Can I Ensure the Cake is Moist?
To keep the cake moist, make sure to squeeze out excess moisture from the zucchini without over-drying it. Additionally, avoid over-mixing the batter once you add the dry ingredients, as this can lead to a dense cake. Using fresh ingredients also helps enhance the moisture levels!
