This moist blueberry zucchini cake is a delicious treat that combines fresh blueberries with shredded zucchini. It’s sweet, fluffy, and packed with flavor!
You won’t even notice the zucchini, I promise! It’s like a sneaky veggie surprise in a yummy dessert. I love having a slice with my morning coffee—so good!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cake. If you want to make it gluten-free, you can swap it for a 1:1 gluten-free flour blend.
Zucchini: Shredded zucchini keeps the cake moist. You can also use yellow squash if you have that instead!
Blueberries: Fresh blueberries are fantastic, but frozen work just as well. Just make sure to thaw and drain them to avoid excess moisture in the batter.
Sour cream: This adds richness and moisture. You can use plain yogurt or even a non-dairy yogurt if you’re looking for a dairy-free option!
Butter: Unsalted butter keeps the cake balanced. If you want a lower fat option, you could replace half with applesauce, but the cake may be a bit denser.
How Do I Ensure My Zucchini Cake Is Moist and Fluffy?
Getting the right texture for your zucchini cake is crucial. Here are some tips to make sure your cake stays moist and fluffy:
- Don’t over-mix: When adding the dry ingredients, mix until just combined. Over-mixing can lead to a tougher cake.
- Shred the zucchini well: Use a box grater to shred it finely. You can squeeze out some excess moisture, but leaving a bit in adds moisture to your cake!
- Check for doneness: Start checking your cake around the 40-minute mark. If a toothpick comes out clean, it’s ready to cool.
- Cool properly: Let the cake stay in the pan for a bit but then transfer it to a wire rack. This helps prevent sogginess from steam.
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 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
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or plain yogurt
Add-Ins:
- 1 cup fresh blueberries (or frozen, thawed and drained)
How Much Time Will You Need?
This delightful blueberry zucchini cake takes about 15-20 minutes to prepare and 40-50 minutes to bake. Plan for around 10 minutes for cooling in the pan and at least 30 minutes on a wire rack before slicing. In total, you’re looking at about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, get your oven to 350°F (175°C). Grab a 9×9-inch baking pan and either grease and flour it or line it with parchment paper. This will help your cake come out easily later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This nice blend of spices will make your cake taste amazing!
3. Cream the Butter and Sugar:
In a large bowl, combine the softened butter and sugar. Use a hand mixer or whisk to cream them together until the mixture is light and fluffy. This step introduces air into the batter, making it fluffy!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, which adds a wonderful flavor to your cake!
5. Incorporate the Zucchini:
Mix in the shredded zucchini until everything is well combined. You won’t even taste the zucchini, but it helps keep the cake moist!
6. Combine Wet and Dry Ingredients:
Now, it’s time to add the dry ingredients to the wet ingredients. Do this gradually, alternating with the sour cream. Start and end with the dry ingredients. Mix only until everything is just combined; avoid over-mixing.
7. Fold in the Blueberries:
Carefully fold in the blueberries. Take your time with this step to avoid smashing the berries, which can stain the batter.
8. Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 40-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
10. Slice and Serve:
Once cooled, slice up your delicious blueberry zucchini cake! It’s delightful on its own, but you can also dust it with powdered sugar or top with whipped cream for a sweet treat!
Enjoy the delightful flavors of your homemade cake!
FAQ About Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them before adding them to the batter. This helps prevent excess moisture from affecting the cake’s texture.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain yogurt as a one-to-one substitute. It will give you similar moisture and tanginess!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake one day ahead and keep it covered at room temperature. It’s still delicious after a day, and the flavors may even develop more! Just give it time to cool completely before covering.
