This Moist Blueberry Zucchini Cake is a sweet treat that’s packed with fresh blueberries and sneaky veggies! It stays moist thanks to the zucchini, making every bite soft and tasty.
You can enjoy it for breakfast or as a dessert. I love having a slice with coffee—you get your veggies and your sweet fix all at once! Who knew being healthy could taste this good? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works great in this recipe, giving the cake a nice structure. If you’re looking for a gluten-free version, consider using a 1:1 gluten-free flour blend.
Zucchini: Shredded zucchini is key for moisture. If zucchini isn’t available, you can substitute with finely grated carrots or apples for a sweet twist.
Blueberries: Fresh blueberries provide a burst of flavor. Frozen blueberries can work too; just toss them in flour to prevent them from sinking in the batter.
Sour cream: It adds richness and moisture. Plain yogurt is a great substitute, or for a lower-fat option, use applesauce.
Cream cheese: The frosting is delicious with cream cheese. If you prefer lighter frosting, try Greek yogurt mixed with a bit of powdered sugar for a tangy touch.
What’s the Best Way to Keep Your Cake Moist?
Keeping your Blueberry Zucchini Cake moist is all about proper mixing and baking methods. Here’s how:
- Don’t overmix your batter. Mix until just combined; this keeps the cake light and fluffy.
- Be sure to shred the zucchini finely. This allows it to blend well in the batter and contribute to moisture without large chunks.
- A toothpick test is essential! Check for doneness at around 40 minutes but keep an eye on it. Overbaking can lead to a dry cake.
This cake is best enjoyed fresh but stays moist for a few days when stored in an airtight container. Happy baking! 🎂
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 ½ cups fresh blueberries (plus extra for garnish)
- ½ cup sour cream or plain yogurt
For the Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and around 40-45 minutes to bake. After baking, it’s best to let it cool completely before frosting, which can take about an hour. So, in total, plan for around 2 hours from start to finish, including cooling time.
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 square baking pan or line it with parchment paper to make sure your cake comes out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps combine everything evenly. Set this bowl aside for later.
3. Create the Wet Mixture:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and oil (or melted butter) until it’s well combined. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for extra flavor.
4. Add Zucchini and Sour Cream:
Now it’s time to mix in the grated zucchini and sour cream. Make sure they are fully incorporated into the wet mixture. This is where the moisture magic begins!
5. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make your cake dense. A few lumps are okay!
6. Fold in the Blueberries:
Gently fold the fresh blueberries into the batter. Be careful not to squish them. This adds delightful pops of flavor throughout your cake.
7. Bake the Cake:
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Every oven is a bit different, so keep an eye on it!
8. Cool the Cake:
After baking, allow the cake to cool completely in the pan on a wire rack. This can take about an hour and helps set the texture.
9. Prepare the Cream Cheese Frosting:
While your cake cools, make the frosting. In a bowl, beat together the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar and vanilla extract, beating until fluffy and creamy.
10. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Get creative with your spread!
11. Garnish and Serve:
Top the frosted cake with a few fresh blueberries for decoration. Then, cut into squares and enjoy this delightful treat!
This Moist Blueberry Zucchini Cake is perfect for any occasion—whether it’s a family gathering, a cozy afternoon snack, or a delicious dessert to impress your friends. Enjoy every bite!
FAQ for Moist Blueberry Zucchini Cake
Can I Substitute Almond Flour for All-Purpose Flour?
Yes, you can use almond flour, but keep in mind that it may alter the texture. You might need to adjust the liquid slightly, as almond flour is more absorbent. For best results, consider a blend of almond and all-purpose flour.
What’s the Best Way to Store Leftover Cake?
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying!
Can I Use Frozen Blueberries in This Recipe?
Absolutely! Frozen blueberries can work well; just toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Is There a Dairy-Free Option for the Frosting?
Yes! You can make a dairy-free frosting by using coconut cream or a dairy-free cream cheese alternative. Just beat it with powdered sugar and a splash of vanilla until smooth for a delicious topping!
