This moist blueberry zucchini cake is a delicious way to use up fresh zucchini and juicy blueberries. It’s soft, sweet, and perfect for a snack or dessert!
Honestly, who knew veggies could taste so good? I love sneaking this cake into my day—it feels like a treat, but with a healthy twist! Enjoy it warm with a cup of tea! 😊
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture. Use medium zucchini for the best texture. If you don’t have zucchini, you can try grated carrots or even applesauce for a different flavor.
Blueberries: Fresh blueberries add bursts of flavor, but frozen ones work too! Just toss them in flour first, so they don’t sink. If blueberries are unavailable, chopped strawberries or cranberries can be a good alternative.
Sour Cream/Yogurt: I love using sour cream for its richness. Plain yogurt is a great substitute, and it can lighten the cake slightly. You can also use buttermilk if that’s what you have on hand.
Vegetable Oil: This keeps the cake moist. If you prefer, you can use melted coconut oil or apple sauce for a healthier twist.
How Do You Make Sure Your Zucchini Cake Doesn’t Turn Out Dense?
To keep your cake light and fluffy, avoid overmixing the batter. This is super important! When you add the dry ingredients, gently fold them in just until combined. A few lumps are okay. Also, remember to squeeze out excess moisture from the grated zucchini to prevent extra liquid in the batter.
- Properly measure your flour. Spoon it into the measuring cup, then level it off.
- Use fresh baking powder and baking soda to ensure the cake rises well.
- Let the oven preheat fully before baking to maintain a consistent temperature.
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup fresh or frozen blueberries
- 1/2 cup sour cream or plain yogurt
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 40-45 minutes to bake, plus some cooling time. Overall, set aside about an hour to make this recipe and enjoy a bit of patience as it cools down to the perfect serving temperature!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Before you start mixing, grease and flour a 9-inch square baking pan or simply line it with parchment paper for easy cleanup later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step helps evenly distribute all the dry ingredients.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the vegetable oil and granulated sugar. Whisk them together until they’re just blended. Next, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract for extra flavor.
4. Add the Zucchini and Sour Cream:
Now, mix in the grated zucchini and sour cream (or yogurt) until everything is well combined. This will keep your cake super moist!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Gently fold everything together just until combined—be careful not to overmix! A few lumps are totally okay.
6. Fold in the Blueberries:
Now for the delicious part! Gently fold in the blueberries, being cautious not to smash them. They’ll create lovely bursts of flavor in every bite!
7. Pour and Bake:
Pour the batter into your prepared baking pan and spread it out evenly. Pop it in the oven and bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, turn it out onto a wire rack to cool completely. It’s hard to resist, but wait until it’s cool before serving! You can serve it plain or dust it with powdered sugar for a sweet touch. Enjoy every bite!
This cake stays moist for several days when stored in an airtight container. Happy baking!
FAQ About 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, but the texture may be a bit denser. To lighten it up, you can mix in a little all-purpose flour or reduce the amount of whole wheat flour slightly.
What Should I Do If My Zucchini Is Watery?
If your zucchini appears watery, be sure to squeeze out as much moisture as possible using a clean kitchen towel or paper towels before adding it to the batter. This will help keep your cake from becoming soggy.
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just make sure to wrap them well!
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to add other fruits like chopped strawberries, raspberries, or even banana. Keep in mind that if using a fruit with more moisture, like fresh strawberries, you may want to reduce the amount of zucchini to maintain the cake’s texture.
