This moist blueberry zucchini cake is a fun twist on a classic treat! It combines sweet blueberries and fresh zucchini for a tasty and healthy dessert.
Honestly, who knew veggies could be so delightful? I love serving it warm with a scoop of vanilla ice cream for an extra treat. Yum!
It’s super easy to make: just mix, pour, and bake! You’ll be amazed at how quickly it disappears from the table. Perfect for family gatherings or a cozy afternoon snack!
Key Ingredients & Substitutions
Flour: All-purpose flour gives the best texture to this cake. You can try whole wheat flour for a healthier option, but it may alter the texture slightly. Gluten-free flour blends work too if you have dietary restrictions.
Zucchini: Fresh, grated zucchini is essential for moisture. You can use yellow squash if zucchini isn’t available. Make sure to squeeze out excess water for the best results!
Blueberries: Fresh blueberries add a burst of flavor. Frozen blueberries work just as well; just toss them in a bit of flour to prevent sinking in the batter. I love using seasonal berries for the best taste!
Sour Cream/Yogurt: Sour cream makes the cake tender and moist. Greek yogurt is a great substitute if you want a lower-fat option, or even applesauce for a dairy-free alternative!
How Do I Ensure My Cake is Moist and Fluffy?
The key to a moist, fluffy blueberry zucchini cake is in the mixing and ingredient preparation. Here are some important tips:
- Beat the butter and sugars until light and fluffy; this incorporates air, which helps with rising.
- Don’t overmix the flour once it’s added. Mixing just until combined prevents a dense cake.
- Measure the zucchini correctly. Using too much can make the cake soggy—one medium zucchini should yield about 1.5 cups grated.
- Let the cake cool completely before slicing; this helps it set and keeps it from falling apart.
By following these tips, you’ll have a delightful cake that’s sure to please your taste buds!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
Key Additions:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup fresh or frozen blueberries
- Optional: powdered sugar for dusting or cream cheese frosting for topping
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare, plus 45-55 minutes for baking. After baking, allow the cake to cool completely, which takes about 30 minutes. So, total time from prep to enjoying a slice is around 1.5 hours!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or you can line it with parchment paper for an easier cleanup later on!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the ingredients. Set this mixture aside for a moment.
3. Cream the Butters and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter along with the granulated and brown sugars until it’s light and fluffy. This helps to incorporate air into the butter, making your cake nice and soft!
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until everything is well combined.
5. Mix in Zucchini and Sour Cream:
Stir in the grated zucchini and sour cream until everything is nicely blended. The zucchini adds moisture and keeps the cake tender!
6. Combine Dry and Wet Mixtures:
Gradually add the bowl of dry ingredients into the wet mixture. Mix gently just until everything comes together. Be careful not to overmix, as this can make your cake tough.
7. Fold in the Blueberries:
Carefully fold the blueberries into the batter, being gentle so you don’t break them. This step adds delightful bursts of flavor throughout!
8. Bake Your Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once out of the oven, allow the cake to cool completely in the pan on a wire rack. This will take about 30 minutes. Finally, dust with powdered sugar or spread on cream cheese frosting if desired before slicing and serving!
Enjoy your moist blueberry zucchini cake with friends and family—it’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Substitute the Eggs in This Recipe?
Absolutely! You can use flax eggs as a substitute. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken before adding it to your batter. You can also use unsweetened applesauce — about 1/4 cup per egg works well!
How Do I Store Leftover Cake?
Leftover blueberry zucchini cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. If you want to keep it longer, you can slice the cake and freeze it. Just make sure to wrap each piece tightly in plastic wrap before placing it in a freezer-safe container.
Can I Use Other Fruits Instead of Blueberries?
Yes, you can! This cake is versatile, and you can substitute blueberries with other fruits like raspberries, chopped apples, or diced strawberries. Adjust the sugar slightly if you’re using sweeter fruits or those without tartness.
Is There a Gluten-Free Option for This Cake?
Definitely! You can use a 1:1 gluten-free flour blend to replace the all-purpose flour. Make sure to check that the blend contains xanthan gum, or add 1/2 teaspoon of xanthan gum to the dry ingredients for better texture.
