This Moist Blueberry Zucchini Cake is a yummy treat that packs a punch of flavor! The hidden zucchini keeps it soft, while ripe blueberries add sweetness in every bite.
You’ll love how easy it is to whip up, and it’s a fun way to sneak in some veggies! I often enjoy it for breakfast with a cup of coffee. Trust me, it’s perfect any time of day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cake. If you’re looking for gluten-free options, you can try a gluten-free all-purpose blend, which works well in most recipes.
Zucchini: Use fresh zucchini for the best flavor. You can substitute it with grated carrots if you don’t have zucchini on hand, but it will alter the taste a bit.
Blueberries: Fresh blueberries are ideal for this cake. If you have frozen ones, they can work too—just toss them in flour before adding to the batter to prevent sinking. Raspberries are a delicious alternative, too!
Sour Cream or Greek Yogurt: Both options keep the cake moist. If you’re looking for a dairy-free version, try using coconut yogurt or an alternative plant-based yogurt.
How Do I Prevent My Blueberries from Sinking?
It’s common for blueberries to sink in cake batter. Here’s how to keep them suspended throughout the cake:
- Coat fresh or frozen blueberries lightly with flour before folding them into the batter. This creates a barrier that helps them stay afloat.
- Gently fold the blueberries into the batter at the very end, just before pouring it into the baking pan.
- Try using a thicker batter, as it can help keep the blueberries from settling too much.
What’s the Best Way to Grate Zucchini?
Grating zucchini can be messy, but here’s an easy method:
- Use a box grater or food processor fitted with a grating attachment. Choose the medium or large holes for nice-sized shreds.
- After grating, place the zucchini in a clean kitchen towel and twist to squeeze out excess moisture. This keeps the cake from becoming too dense.
These tips will help you create a deliciously moist blueberry zucchini cake, perfect for sharing or enjoying a slice on your own!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
- 1 cup fresh blueberries (plus extra for garnish)
- 1/2 cup sour cream or Greek yogurt (for moisture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and around 40-45 minutes to bake. After baking, make sure to allow time for the cake to cool completely before frosting it. Overall, plan for about 1 hour and 10 minutes, plus some chilling time for the frosting if desired.
Step-by-Step Instructions:
1. Preheat & Prepare:
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 make it easy to remove the cake later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This combo will give your cake a lovely flavor and perfect rise. Set this bowl aside for now.
3. Cream the Butters and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes a few minutes and helps create a delicious texture.
4. Add the Eggs & Vanilla:
Beat in the eggs one at a time, ensuring each one is well incorporated. Then stir in the vanilla extract for that yummy aroma.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, alternating with the sour cream or Greek yogurt. Start and finish with the dry ingredients, mixing gently until just combined.
6. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and fresh blueberries. Take care not to crush the blueberries to keep the batter light and fluffy.
7. Bake the Cake:
Pour the batter into the prepared baking pan and spread it out evenly. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake:
Once baked, let the cake cool completely in the pan on a wire rack. This cooling step is crucial for the frosting to stick nicely.
9. Make the Frosting:
While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
10. Frost the Cake:
Once your cake is completely cool, spread the cream cheese frosting evenly over the top. For a lovely touch, add some fresh blueberries on top as a garnish.
11. Serve & Enjoy:
Cut the cake into squares and serve. Enjoy this flavorful treat, and store any leftovers in the refrigerator.
Enjoy your Moist Blueberry Zucchini Cake at any occasion—it’s sure to be a hit!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries in This Cake?
Yes, you can use frozen blueberries! Just make sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking. There’s no need to thaw them—add them straight from the freezer for best results.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Some blends may require added xanthan gum, so check the package instructions to ensure the best texture.
What’s the Best Way to Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices individually, wrapped well in plastic wrap, for up to 3 months. Just thaw in the fridge before serving!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and then frost it the day you plan to serve it. Just make sure to keep it in the fridge, and let it come to room temperature before serving for the best flavor.
