This Moist Blueberry Zucchini Cake is a tasty treat that’s perfect for any time of day! It combines sweet blueberries with fluffy zucchini, making it both delicious and a bit healthier.
Whenever I bake this cake, my kitchen smells amazing! A slice with a cup of tea is my little escape. Plus, you’ll love how easy it is to make—just mix, bake, and enjoy!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is what keeps this cake moist without overpowering the flavor. If you can’t find zucchini, you could use grated carrots or even applesauce for a different twist!
Flours: I love using a mix of all-purpose and whole wheat flour for added nutrition. If you prefer gluten-free, try a gluten-free blend instead. Just check the package for measurement adjustments.
Butter: Unsalted butter brings richness to the cake. If you’re looking for a lighter option, consider using unsweetened applesauce or coconut oil as a substitute, keeping in mind it might change the flavor slightly.
Blueberries: Fresh blueberries add a burst of flavor! If they’re out of season, use frozen ones but remember to drain them well. You could also swap in other berries like raspberries or chopped strawberries!
Why is Proper Mixing Important for My Cake?
Mixing the batter properly is key to achieving the right texture for your cake. First, you want to cream the butter and sugars until light and fluffy. This incorporates air, which makes your cake rise nicely.
- Beat the eggs in one at a time, combining fully each time.
- When adding the dry ingredients, fold them in gently to avoid overmixing, which can lead to a dense cake.
- Finally, when you fold in the blueberries, be extra gentle so they don’t break and turn your batter purple!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional for added nutrition)
- 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 unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1 1/2 cups fresh blueberries (can substitute frozen, thawed and drained)
For Optional Toppings:
- Powdered sugar for dusting
- Cream cheese frosting for topping
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and roughly 45-55 minutes to bake. After baking, allow an additional 15 minutes to cool in the pan, plus some time to cool completely on a wire rack. Total time is approximately 1 hour and 30 minutes before you can dig in!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9-inch square or round cake pan. This ensures that your cake comes out easily once it’s baked.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, salt, cinnamon, and nutmeg. This will blend all the dry ingredients well and help them combine evenly in the batter.
3. Creaming Butter and Sugars:
In a large bowl, grab your softened butter and combine it with the granulated sugar and brown sugar. Use a mixer to cream them together until the mix is light and fluffy. This step is important for a nice, airy texture in the cake.
4. Adding Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is blended nicely.
5. Incorporating Zucchini and Yogurt:
Now it’s time to mix in the yogurt (or sour cream) and the grated zucchini. This adds moisture to the cake and keeps it tender. Mix until thoroughly combined!
6. Combining Dry and Wet Ingredients:
With your dry ingredients ready, gradually add them into the wet mixture. Fold gently until just combined to avoid overmixing, which can lead to a denser cake.
7. Adding Blueberries:
Now comes the fun part! Carefully fold in the blueberries. Be gentle, so they stay whole and don’t break apart.
8. Pouring into the Pan:
Pour the batter into your prepared cake pan. Spread it out evenly to prepare for baking.
9. Baking:
Place the cake in your preheated oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
10. Cooling:
Once baked, let the cake cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This will help prevent it from getting soggy.
11. Topping (Optional):
If you’d like, dust the cooled cake with powdered sugar or spread on some delicious cream cheese frosting before serving.
Enjoy your moist, tender blueberry zucchini cake—perfect with a cup of coffee or tea!
Frequently Asked Questions
Can I Use Different Types of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for added nutrition. If you need a gluten-free option, try using a gluten-free flour blend. Just follow the instructions on the package for any necessary adjustments.
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 fresh longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months!
Can I Make This Cake Vegan?
Yes! You can make a vegan version by substituting the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), using plant-based butter, and opting for a dairy-free yogurt or applesauce instead of sour cream.
What Can I Use Instead of Blueberries?
If you don’t have blueberries on hand, you can substitute them with other berries like raspberries, blackberries, or chopped strawberries. Just keep in mind that the flavor and texture may vary slightly!