This Moist Blueberry Zucchini Cake is a delightful treat packed with juicy blueberries and shredded zucchini. It’s soft, sweet, and perfect for dessert or a snack!
Trust me, adding zucchini makes it super moist, and no one will even know it’s hiding in there! I love having a slice with my morning coffee—it’s like dessert for breakfast! 😊
Key Ingredients & Substitutions
Zucchini: Use medium-sized zucchinis, as they hold moisture well and blend seamlessly into the cake. If you have summer squash on hand, it works just fine as a substitute!
Blueberries: Fresh blueberries are ideal for flavor and juiciness, but frozen berries can also work. If using frozen, do not thaw them before mixing to prevent excess moisture.
Flour: All-purpose flour is the base for this cake. For a gluten-free option, try using a 1:1 gluten-free flour blend—it’s usually a great substitute.
Sour Cream: For a lighter version, plain yogurt is a perfect swap. It still gives that tangy taste while keeping the cake moist.
Cream Cheese: The frosting is made with cream cheese, but mascarpone can be a lovely alternative for a slightly different flavor. Just ensure it’s softened too!
How Do You Get the Perfectly Moist Cake?
Moisture is key in this cake, and achieving it starts with how you handle the zucchini. Make sure you shred the zucchini and gently squeeze out excess water; you want it juicy but not soggy. Don’t stress if it seems too watery; it will bake up perfectly!
- Mix the wet ingredients separately to incorporate air—this helps create a fluffy texture.
- When combining wet and dry, avoid over-mixing. Just stir until combined, and gently fold in the zucchini and blueberries.
- Watch the baking time; ovens vary. Start checking the cake around 45 minutes to avoid drying it out.
Following these tips will help you enjoy a wonderfully moist blueberry zucchini cake every time! Happy baking! 🍰
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 2 cups fresh blueberries (plus extra for garnish)
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream or plain yogurt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and another 45-55 minutes for baking, plus extra time to cool the cake. So, plan for about 1 hour and 30 minutes in total before serving!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by setting your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it and dusting it with flour, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This will help ensure everything is evenly mixed. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well blended. Next, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients into the wet mixture! Do this in batches, alternating with the sour cream (or yogurt). Start and end with the dry mixture. Mix gently until everything is just combined—no need to overmix here!
5. Fold in Zucchini and Blueberries:
Gently fold in the shredded zucchini and fresh blueberries, being careful not to smash the blueberries. This creates a beautiful, colorful batter!
6. Bake the Cake:
Pour your batter into the prepared pan and smooth the top. Place it in the oven and bake for about 45-55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean!
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This step is crucial for setting its moisture!
8. Make the Cream Cheese Frosting:
While your cake cools, prepare the frosting. Beat together the softened cream cheese and butter until creamy and smooth. Gradually mix in the powdered sugar followed by the vanilla extract until well blended.
9. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Don’t forget to add extra fresh blueberries as a delicious garnish!
10. Slice and Serve:
Cut the cake into squares and enjoy! Store any leftovers in a covered container in the refrigerator.
This cake is not only moist but bursting with flavor, thanks to the sweet blueberries and zucchini! It’s a great treat for any occasion. Enjoy your baking adventure! 🍰
Frequently Asked Questions (FAQ)
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries! Just make sure to add them directly from the freezer without thawing. This prevents them from breaking down and creating excess liquid in the batter.
Can I Substitute the Zucchini with Another Vegetable?
While zucchini is the star of this recipe, you can substitute it with grated carrots for a different flavor. Just make sure they’re finely grated, similar to the zucchini, for even distribution in the cake!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you prefer, you can freeze slices wrapped tightly in plastic wrap and then placed in a freezer bag for up to three months. Just thaw in the fridge before enjoying!
Can I Make This Cake Healthier?
Absolutely! You can replace some of the all-purpose flour with whole wheat flour for added nutrition. You might also reduce the sugar slightly or use a sugar substitute if you’re looking for a lower-sugar option.
