This moist blueberry zucchini cake is a charming treat! It mixes fresh blueberries with grated zucchini for a sweet and soft slice that’s perfect for breakfast or dessert.
Just wait until you taste it! I can’t help but smile every time I serve it—people are always surprised at the secret veggie that makes it so fluffy! 😊
I love having a slice with my morning coffee. Plus, the zucchini keeps it extra moist, meaning leftovers (if there are any) stay delicious for days! Enjoy baking this little wonder!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cake. If you’re looking for a gluten-free option, you can try using a 1:1 gluten-free flour blend that includes xanthan gum.
Zucchini: Fresh grated zucchini adds moisture and keeps the cake tender. If you don’t have zucchini, try using grated carrots or apples as a substitute for a different flavor twist!
Blueberries: Fresh blueberries are best for this recipe. However, you can use frozen blueberries if fresh ones aren’t available. Just toss them in a little flour before adding to the batter to help prevent them from sinking.
Sour cream or yogurt: This ingredient helps keep the cake moist. You can also use buttermilk or a non-dairy yogurt for a lighter version.
How Do I Fold in the Blueberries Without Crushing Them?
Gently folding the blueberries into the batter is key to keeping them intact and getting an even distribution. Here’s how to do it:
- After mixing the wet and dry ingredients, use a spatula to scoop under the batter from the edges toward the center.
- Add the blueberries on top of the batter. Then, with the spatula, lift and fold the blueberries into the batter, turning the bowl as you go for even mixing.
- Be careful not to over-mix! Just fold until the blueberries are incorporated.
This gentle technique helps you maintain the shape of the blueberries—this way, you can enjoy those juicy bursts in every bite! 😊
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 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
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 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, packed)
- 1 cup fresh blueberries
- 1/4 cup sour cream or plain yogurt
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prep and 40-50 minutes to bake, plus 15 minutes to cool. So, plan for about 1 hour and 15 minutes from start to finish to enjoy this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get your 9×9-inch baking pan ready by greasing it with butter or cooking spray, and then flour it lightly or 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, nutmeg, and optional ground cloves. Whisk them together until well blended. This ensures your cake will rise beautifully!
3. Cream the Butter and Sugar:
In a larger bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy. This should take about 3-5 minutes. The fluffiness adds air, helping your cake rise!
4. Add Eggs and Vanilla:
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract until everything is combined smoothly.
5. Incorporate the Zucchini:
Fold the grated zucchini into the batter gently but thoroughly. This is where the magic happens—the zucchini will help keep your cake incredibly moist!
6. Combine Wet and Dry Ingredients:
Now, it’s time to mix the dry ingredients and sour cream into the batter. Alternate adding the dry mixture and the sour cream, starting and ending with the dry ingredients. Mix gently until just combined—over-mixing can lead to a dense cake!
7. Add the Blueberries:
With care, fold in the fresh blueberries. Be gentle to avoid crushing them. You’ll want those beautiful bursts of flavor in your cake!
8. Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake in your preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it as baking times may vary!
9. Cool and Serve:
After baking, allow the cake to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. You can slice it warm, but it’s even better once cooled.
This cake is delightful on its own or with a dollop of whipped cream or a dusting of powdered sugar. Enjoy every bite of this moist blueberry zucchini goodness! 😊
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just remember to toss them in a little flour before adding them to the batter to help prevent them from sinking to the bottom of the cake.
How Should I Store Leftover Cake?
Store 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 it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! If you don’t have zucchini, grated carrots or apples can be used as substitutes. Both will keep your cake moist and add a different flavor profile!
What is the Best Way to Serve This Cake?
This cake is delightful on its own, but you can also serve it warm with a dollop of whipped cream or a sprinkle of powdered sugar. For an extra treat, try pairing it with a scoop of vanilla ice cream!
