This yummy Blueberry Zucchini Cake is moist and flavorful. The sweet blueberries mix perfectly with the soft zucchini, making it a delightful treat for any time of day!
It’s great for breakfast or a snack, and no one will guess there’s zucchini in it! I love having a slice with my morning coffee—it’s like a secret veggie boost! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. You can try whole wheat flour for a healthier option, but it may change the texture slightly.
Zucchini: Fresh zucchini adds moisture and nutrition. If zucchini is scarce, shredded carrots could work as a substitute for a similar texture.
Blueberries: Fresh blueberries are great, but if frozen ones are what you have, they will still taste delicious. Just avoid thawing them to keep the cake from turning blue.
Butter: Unsalted butter helps control the salt level. If you need to reduce dairy, coconut oil is a good substitute, but it may alter the flavor slightly.
Yogurt/Sour Cream: This keeps the cake moist. For dairy-free options, use almond yogurt or applesauce to achieve a similar consistency.
What’s the Best Way to Grate Zucchini?
Grating zucchini is simple but may need some tips to do it right. First, wash the zucchini and cut off both ends. Then, use a box grater or a food processor for quick grating. Aim for fine shreds to blend well into the batter.
- Place a clean kitchen towel over your sink to catch moisture. After grating, wrap the zucchini in the towel and squeeze out excess liquid.
- This step prevents the cake from becoming soggy. The drier the zucchini, the better your cake will be!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 teaspoons 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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup plain yogurt or sour cream
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake will take about 15 minutes to prepare and roughly 40-45 minutes to bake, plus time to cool. Overall, you can expect to spend around an hour to an hour and a half making this cake, and then it needs time to cool before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to make removing the cake easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will ensure everything is evenly distributed. Set this mixture aside.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This should take a few minutes and will help incorporate air into the batter for a lighter cake.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each one is well combined before adding the next. Mix in the vanilla extract to enhance the flavor.
5. Incorporate Zucchini and Yogurt:
Stir the grated zucchini and yogurt (or sour cream) into the mixture until just combined. The zucchini will add moisture, making your cake deliciously moist!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, folding gently. Be careful not to overmix; we want the batter just combined!
7. Fold in the Blueberries:
Now it’s time for the blueberries! Gently fold them into the batter, trying not to break them to keep your cake pretty and vibrant.
8. Pour and Spread the Batter:
Pour the cake batter into the prepared pan and spread it out evenly, ensuring it reaches the corners of the pan.
9. Bake:
Slide the pan into the preheated oven and bake for 40-45 minutes. Check the cake when the timer goes off by inserting a toothpick into the center. If it comes out clean, your cake is done!
10. Cool Down:
Once baked, allow the cake to cool completely in the pan on a wire rack. This helps it set perfectly without falling apart.
11. Finishing Touches:
Once it’s cool, you can dust the top with powdered sugar if you like. This adds a lovely finishing touch before you serve!
Enjoy your moist and delicious blueberry zucchini cake with family and friends! It’s sure to be a hit!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option. Just be aware that it may make the cake denser, so you might want to add an extra tablespoon of liquid to maintain moisture.
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 up to a week or freeze slices for up to 3 months.
Can I Add Other Fruits or Nuts?
Absolutely! You can add chopped nuts like walnuts or pecans for extra crunch, or substitute some blueberries with other berries like raspberries or chopped strawberries for a twist on flavors!
How Do I Prevent the Blueberries from Sinking to the Bottom?
To keep blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This slight coating helps them stay suspended in the cake while baking.
