This moist blueberry zucchini cake is a delightful treat! Packed with sweet blueberries and hidden veggies, it’s a great way to sneak some greens into your dessert.
Who knew zucchini could make cake this tasty? It’s my little secret weapon for baking. Plus, it makes the cake super soft and fluffy! Can’t resist having a slice (or two)! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this cake, giving it the right structure. If you’re looking to make it gluten-free, you can use a 1:1 gluten-free flour blend to maintain the texture.
Zucchini: Grated zucchini is key to moisture. You can substitute with finely grated carrots for a similar texture, but keep in mind they’ll bring a different flavor.
Butter: Unsalted butter adds richness, but you could switch to coconut oil for a dairy-free option. The flavor will change a bit, but it works well in baking!
Sour Cream/Yogurt: I prefer sour cream for its tangy taste, but Greek yogurt is a fantastic substitute. It also adds some protein!
Blueberries: Fresh blueberries are best, but if you only have frozen, that’s fine! Just toss them in a bit of flour to prevent them from sinking.
How Do I Make Sure My Cake Doesn’t Turn Out Dense?
Getting the right texture in this cake is crucial. Follow these tips to ensure it turns out light and fluffy:
- Don’t overmix the batter after adding the dry ingredients. Gentle folding keeps the air in for a lighter cake.
- Make sure to squeeze out excess moisture from the grated zucchini. Too much liquid can weigh the cake down.
- Use room temperature eggs and butter for better incorporation into the batter.
These small steps make a big difference in achieving that soft, moist cake you’ll love! Happy baking!
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 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), squeezed dry
- 1 cup fresh blueberries
- 1/2 cup sour cream or Greek yogurt
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh blueberries, for garnish
Time Needed:
This recipe takes about 15 minutes to prepare and 40-45 minutes to bake. Don’t forget to let the cake cool completely before frosting—this will take about 30 minutes. So, in total, you should plan for about 1 hour and a half before you can enjoy a slice of this delightful cake!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper to ensure your cake comes out easily.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This step helps aerate the flour and combine the leavening agents evenly. Set this mixture aside.
3. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This takes about 2-3 minutes. You want it to be nice and airy!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract for a beautiful flavor.
5. Incorporate Wet Ingredients:
Stir in the grated zucchini and sour cream (or Greek yogurt) until everything is combined. This will add moisture to your cake.
6. Combine Wet and Dry Mixes:
Gradually fold in the flour mixture you set aside earlier. Use a spatula and mix gently until the flour is just incorporated. Be careful not to overmix!
7. Add Blueberries:
Gently fold in the fresh blueberries. Try not to crush them while mixing; you want those juicy berries to stay intact!
8. Bake the Cake:
Pour the batter into your prepared baking pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack until completely cool, about 30 minutes.
10. Make the Frosting:
While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar and vanilla extract until fluffy.
11. Frost and Garnish:
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Finish it off by garnishing with fresh blueberries for a beautiful touch.
12. Slice and Serve:
Slice the cake into squares and serve. Enjoy your delicious, moist blueberry zucchini cake!
This recipe results in a moist cake that’s sweet, fruity, and topped with creamy frosting, making it a perfect treat for any time of the day!
Frequently Asked Questions about Moist Blueberry Zucchini Cake
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can substitute it with grated carrots or applesauce. Just keep in mind that the flavor and texture will change slightly, but it will still be delicious!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. To prevent the frosting from getting mushy, make sure the cake is completely cooled before covering it.
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just fine, but be sure to toss them in a bit of flour before adding to the batter. This helps prevent them from sinking while baking. Do not thaw them before mixing; just fold them in straight from the freezer!
What Can I Use If I Don’t Have Cream Cheese for Frosting?
If you don’t have cream cheese, you can use mascarpone cheese or Greek yogurt as a substitute for a lighter option. Alternatively, whipped cream with a bit of powdered sugar makes for a tasty and light topping as well!
