This moist blueberry zucchini cake is a delightful treat! Packed with fresh blueberries and shredded zucchini, it’s sweet and fluffy, perfect for any occasion.
Honestly, the zucchini keeps it super moist, so you won’t even know it’s there! I love serving it for breakfast or as an afternoon snack—it’s like having cake for any meal! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cake. If you’re looking for a healthier option, you can use whole wheat flour or a gluten-free blend. Just know that it may change the texture a bit!
Zucchini: A great way to add moisture without adding a lot of calories. If you don’t have zucchini, grated carrots or even applesauce can work as a substitute. Just remember to adjust the moisture content.
Blueberries: Fresh blueberries are best for flavor and texture. However, frozen blueberries can be a good alternative. Just make sure to thaw and drain them well to avoid excess moisture.
Butter: Unsalted butter gives the best flavor. If you need a dairy-free option, try using coconut oil or a dairy-free butter alternative.
Sour Cream/Yogurt: This adds richness and moisture. If you want a lighter version, use Greek yogurt or even buttermilk for a tangy twist.
How Do I Ensure My Cake Doesn’t Turn Out Dense?
To keep your blueberry zucchini cake light and fluffy, it’s essential not to overmix the batter. Once you add the dry ingredients, mix until just combined. Overmixing can make your cake dense.
- Start by creaming the butter and sugars until light and fluffy, which incorporates air.
- When you add the flour mixture, fold it in gently like you’re trying to keep a light sponge intact.
- Always use fresh baking soda and baking powder; expired leaveners can affect the rise.
Following these tips will help you bake a cake that’s wonderfully moist and tender every time! Enjoy the deliciousness! 😊
Moist Blueberry Zucchini Cake Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/4 cup sour cream or plain yogurt
Time Needed
This recipe will take about 15 minutes to prepare and approximately 40-45 minutes to bake. Don’t forget to let the cake cool for a bit afterward before serving, so you’ll need about an hour total for cooling and serving. Perfect for a weekend baking project!
Step-by-Step Instructions
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, take your 9×9-inch baking pan and grease it lightly with butter or cooking spray, then dust it with flour. Alternatively, you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to mix everything together until it’s well blended. Set this bowl aside for now as we’ll come back to it shortly.
3. Cream the Sugars and Butter:
Grab a large mixing bowl and add in the softened unsalted butter along with the granulated sugar and brown sugar. Using a hand mixer or a stand mixer, cream these ingredients together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add the Wet Ingredients:
Next, beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. It’s time to mix in the shredded zucchini and the sour cream (or yogurt) until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Now, slowly add the dry ingredients from the first bowl into the wet mixture. Stir gently until just combined. It’s important not to overmix here, or your cake could turn out dense.
6. Fold in the Blueberries:
Carefully fold in the fresh blueberries, taking care not to crush them as you do. You want those lovely berries to stay whole and provide bursts of flavor!
7. Bake the Cake:
Pour the batter into the prepared pan and smooth it out with a spatula. Pop it into your preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
8. Cool and Serve:
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar or top it with cream cheese frosting if you like!
Enjoy your delicious moist blueberry zucchini cake with your favorite beverage! It’s perfect for any occasion! 😊
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just note that the cake may be denser, so you might want to reduce the amount slightly or add an extra tablespoon of liquid to keep it moist.
How Do I Store Leftover Cake?
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 about a week or freeze slices individually for up to 3 months. Just be sure to wrap them well!
Can I Substitute the Zucchini with Something Else?
Absolutely! If you don’t have zucchini on hand, shredded carrots work nicely as a substitute, or you could use applesauce for moisture. Just keep in mind that this might alter the flavor slightly.
What Should I Serve with This Cake?
This moist blueberry zucchini cake is delicious on its own! However, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It also pairs well with a cup of tea or coffee!
