This moist blueberry zucchini cake is a delicious way to enjoy veggies! The sweet blueberries and soft zucchini create a lovely harmony in every bite, making it a true treat.
Who knew eating your greens could taste this good? I love having a slice with my morning coffee—it feels like a snack and a breakfast all rolled into one! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake. If you’re looking for a gluten-free option, try a 1-to-1 gluten-free flour blend. It works great and gives similar results!
Zucchini: Use fresh zucchini, but if it’s too watery, squeeze out the excess moisture with a paper towel. You can also use yellow squash in a pinch, and it will add a slightly different flavor.
Blueberries: Fresh blueberries are best, but frozen ones work too. Just toss them in a bit of flour to prevent them from sinking to the bottom of the batter during baking. You can substitute with raspberries or chopped strawberries if you like!
Butter: Unsalted butter adds right flavor. For a lighter version, swap half of the butter with applesauce or yogurt. It keeps the cake moist!
Sour Cream: This adds moisture and richness. You can substitute with plain yogurt or even cottage cheese for a different twist.
How Do I Keep My Zucchini Cake Moist?
Keeping your cake moist is key! Here are some tips to ensure that your blueberry zucchini cake doesn’t dry out:
- Make sure to use fresh, grated zucchini and squeeze out any excess water. Too much moisture can make the cake soggy.
- Don’t overmix the batter! Fold the ingredients just until combined to keep the cake fluffy.
- Using both butter and sour cream helps retain moisture in the cake. Be sure not to leave out either!
- Check your cake for doneness around the 45-minute mark. Once a toothpick comes out clean, take it out to avoid overbaking.
These steps will ensure a delightfully moist texture that everyone will love!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, drained if very watery)
- 1 cup fresh or frozen blueberries
- 1/2 cup sour cream or plain yogurt
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 45-55 minutes to bake. Include a bit of cooling time, and you’ll be enjoying a delightful dessert in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it, or simply line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk to ensure everything is mixed evenly.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract to add a lovely flavor.
5. Incorporate the Sour Cream:
Mix in the sour cream (or yogurt) until everything is well combined. This will add moisture to your cake!
6. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until they’re incorporated. Be careful not to overmix, as this can lead to a tough cake.
7. Fold in the Zucchini and Blueberries:
Gently fold in the shredded zucchini and blueberries, and if you’re using them, add the chopped nuts too. This keeps the blueberries from crushing and adds a nice texture.
8. Bake the Cake:
Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 45-55 minutes, or until 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 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Once cool, you can slice your blueberry zucchini cake and serve it as is, or with a light dusting of powdered sugar or a drizzle of cream cheese frosting if you fancy a little extra sweetness!
Enjoy your moist and flavorful blueberry zucchini cake as a wholesome dessert or snack!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Other Fruits Instead of Blueberries?
Absolutely! You can substitute blueberries with raspberries, chopped strawberries, or even diced peaches. Just keep in mind that different fruits might slightly alter the flavor and moisture level of the cake.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze slices wrapped tightly in plastic wrap for up to 3 months.
Is There a Gluten-Free Version of This Recipe?
Yes! You can easily make this cake gluten-free by substituting the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture may vary slightly, but it should still be delicious!
Can I Make This Cake Vegan?
Yes, you can make a vegan version by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and using a dairy-free butter alternative and plant-based yogurt. The cake will still be moist and flavorful!
