This moist blueberry zucchini cake brings together sweet blueberries and soft zucchini for a tasty treat! It’s like sneaking in some veggies without the guilt!
Plus, this cake is super easy to make, and your kitchen will smell amazing! I love serving it warm with a sprinkle of powdered sugar. Trust me, it’s a hug in a slice! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the cake. If you’re looking for a gluten-free option, consider using a gluten-free flour blend, which works well in most baking recipes.
Zucchini: Grated zucchini keeps the cake moist. You can use yellow squash as a substitute; it has a similar texture. If you’re out of zucchini, unsweetened applesauce can also add moisture.
Blueberries: Fresh blueberries are best for this recipe. Frozen ones can work too, but they may make the batter a bit wetter. If blueberries aren’t available, you can try raspberries or chopped strawberries.
Sour Cream/Yogurt: They both add tanginess and moisture to the cake. Greek yogurt is a healthy substitute. If you want dairy-free options, look for plant-based yogurt.
Cream Cheese: This gives the frosting its creamy texture. You can substitute with mascarpone cheese for a different flavor, or for a lighter option, consider whipped cream cheese.
How Do I Prevent My Cake from Being Dense?
A common challenge is ending up with a dense cake. To avoid this, ensure you’re correctly measuring your flour. Too much flour can lead to a heavy texture. Use the spoon-and-level method: spoon flour into the measuring cup, then level it off with a straight edge.
- When mixing, don’t overmix the batter after adding the dry ingredients. Stir just until combined to keep the cake light and fluffy.
- Also, don’t skip the creaming step! Beating the butter and sugar until fluffy introduces air into the batter, which helps with the rise.
- Lastly, make sure your baking soda and powder are fresh; expired leavening agents can affect how well the cake rises.
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 1 1/2 cups fresh blueberries (plus extra for garnish)
- 1/2 cup sour cream or plain Greek yogurt
For the Cream Cheese Frosting:
- 4 oz (about 1/2 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful cake requires about 15 minutes of preparation time, plus 40-45 minutes of baking time. Don’t forget to let it cool before frosting, which can take about 30 minutes. In total, plan for around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your baking pan—grease and flour an 8-inch square pan, or use parchment paper to line the bottom for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to make sure everything is evenly distributed. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a larger bowl, beat the softened butter and granulated sugar together using an electric mixer. Keep mixing until the mixture is light and fluffy—this usually takes about 2-3 minutes.
4. Add the Eggs and Vanilla:
Now, add the eggs one at a time, making sure to beat well after each addition. Pour in the vanilla extract and mix until combined.
5. Add the Sour Cream/Yogurt:
Mix in the sour cream or yogurt until everything is well combined. This will help keep the cake moist.
6. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into your wet mixture. Stir gently just until combined—don’t overmix!
7. Fold in Zucchini and Blueberries:
Using a spatula, gently fold in the grated zucchini and fresh blueberries. Be careful to distribute them evenly without crushing the blueberries.
8. Bake the Cake:
Pour the batter into your prepared baking pan. Smooth the top with a spatula, and then pop it into the oven. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This could take about 30 minutes.
10. Prepare the Frosting:
While waiting for the cake to cool, you can make the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and the vanilla extract, mixing until it’s creamy and fluffy.
11. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
12. Garnish and Serve:
For a final touch, garnish with extra fresh blueberries on top of the frosting. Now it’s time to slice, serve, and enjoy your delicious moist blueberry zucchini cake!
This beautiful cake combines the moistness of zucchini with juicy blueberries, topped with a light, creamy frosting. It’s truly a delightful treat for any occasion! Enjoy every bite! 🍰💙
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake. Note that the baking time might vary slightly with frozen berries.
What If I Don’t Have Zucchini? Can I Substitue It?
If you don’t have zucchini on hand, you can substitute it with grated carrots or use unsweetened applesauce for moistness. However, zucchini adds a unique texture, so keep that in mind if you’re looking for a similar result!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices; just wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge before enjoying!
Can I Make This Cake Ahead of Time?
Absolutely! You can make the cake a day in advance and store it, unfrosted, in the fridge. Just frost it right before serving for the best texture and flavor!
